Pumpkin Cheesecake With Sour Cream Topping

READY IN: 1hr 40mins




  • Crust:
  • 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.
  • Filling:
  • 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.
  • 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.