Prep 15 mins
Cook 1 hr 25 mins
This cheesecake is what we have for desert every thanksgiving. It is so good. Sometimes we make the cheesecake without the topping. It is good with or without it. I thought that it would not be very good but it is great.
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 1⁄4 cups sugar
- 1 (16 ounce) can solid-pack pumpkin
- 3⁄4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 4 large eggs
Sour Cream Topping
- 1 cup sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together. Press mixture on bottom of pan.
- Tightly wrap outside of pan with heavy duty foil.
- Bake crust 10 minutes, then cool completely on wire rack.
- In a large bowl with a mixer at medium speed beat cream cheese until smooth.
- Slowly beat in sugar until blended about 1 minute. Scraping bowl often.
- With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
- Add eggs one at a time, beating untill well blended after each one. Pour pumpkin mixture in pan, and place in a roasting pan.
- Place pan on oven rack. Carefully pour boiling water in pan until it is one inch on spring form pan.
- Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles. Meanwhile prepare sour cream topping.
- In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
- Remove cheesecake from water bath. Leave water bath in the oven.
- Spread sour cream mix evenly over top.
- Return to water bath and bake 5 minutes.
- Remove cheesecake and put onto a wire rack. Discard foil.
- With a small knife loosen cheesecake from pan, to help prevent cracking when cooling. Cool cheesecake completely.
- Cover, and refrigerate cheesecake at least 6 hours or over night. Refrigerate leftovers.