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Pumpkin Cheesecake

  • Serves 18-12.


  • Crust 1 cup flour
  • 1/4 cup dark brown sugar
  • 1 cup finely chopped pecans
  • 1 stick butter Filling
  • 3 (8-oz) pkgs. cream cheese, softened
  • 1 (14-oz.) can Carnation sweetened condensed milk
  • 1 (16-oz.) can solid pack pumpkin
  • 4 eggs
  • 1 Tablespoon pumpkin pie spice Topping
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 6 Tablespoons granulated sugar
  • Whole pecans for garnish
  • Alternate Topping Recipe:
  • 1 (2-1/2-oz.) pkg. sliced almonds
  • 2 cups whipping cream, chilled
  • 1/4 cup sugar


Preheat oven to 375°.

For crust, combine all ingredients. Press into bottom of ungreased, 10-inch springform pan. Bake 15 minutes at 350°. Cool.

For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for two minutes. Add pumpkin, eggs, and pumpkin pie spice. Beat at high speed one minute. Pour over prepared crust in pan. Place a pan of water on the rack below the cheesecake. This will keep the cheesecake from cracking. Bake at 375° for 65-70 minutes or until set. (You will put the topping on the cheesecake during the last five minutes of baking.) Cool completely on rack. Refrigerate two hours. Loosen cake from sides of pan; remove sides of pan.

For topping, stir ingredients together with a fork until blended. During the last five minutes of baking the cheesecake, remove from oven and quickly spread the filling over the top. Bake five minutes longer. Garnish with pecans if desired.

For alternate topping, preheat oven to 300°. Toast almonds on baking sheet for 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat cream in medium bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cheesecake. Garnish with toasted almonds. Refrigerate until ready to serve.

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