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Share your recipes November 2016

Food Ventures

Pumpkin Cheesecake with Sour Cream Topping

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(Courtesy of Dining Dakota Style by the Junior League of Sioux Falls) Serves 12 – 14.


Graham Cracker Crust

1 & ½ cups graham cracker crumbs

¼ cup sugar

1/3 cup butter or margarine, melted



24 ounces cream cheese, softened

1 cup packed brown sugar

1 (16-ounce) can pumpkin

2 tablespoons cornstarch

1 & ¼ teaspoons cinnamon

½ teaspoon nutmeg

1 (5-ounce) can evaporated milk

2 eggs



2 cups sour cream

1/3 cup sugar

1 teaspoon vanilla extract


For the crust, combine the cracker crumbs and sugar in a bowl. Add the butter and mix well. Press onto the bottom and 1 & ½ inches up the side of a 9-inch springform pan. Bake at 350 degrees for 5 to 7 minutes or until set. Cool for 10 minutes.

For the filling, beat the cream cheese and brown sugar in a mixing bowl until light and fluffy. Add the pumpkin, cornstarch, cinnamon and nutmeg and mix well. Gradually beat in the evaporated milk and eggs just until blended. Pour into the crust. Bake at 350 degrees for 55 to 60 minutes, or until the center is almost set.

For the topping, stir the sour cream, sugar and vanilla together in a bowl. Spread over the filling. Bake at 350 degrees for 5 minutes. Cool on a wire rack for 10 minutes. Loosen the cheesecake from the side of the pan with a sharp knife. Cool the cheesecake for 1 hour. Chill, covered for 8 hours. Remove the cheesecake from the pan and let stand for 30 minutes before slicing. Sprinkle with cinnamon if desired.


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