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Pumpkin Cheesecake



  • 2 cups fine cinnamon graham-cracker crumbs
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter, melted


Heat the oven to 375 degrees. Blend ingredients and press with fingers on the bottom and up 2/3 of the sides of a 9-inch, spring-form pan. Pre-bake the crust at 375 degrees for 5 minutes. Cool while preparing the filling.



  • 4 eggs
  • 2 8-ounce packages of cream cheese, softened
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1-pound canned pumpkin
  • 2 cups dairy sour cream + 1 cup sour cream for topping
  • 12 pecan halves or whole almonds


Beat the eggs well in a large mixing bowl. Add sugar, salt, vanilla, almond, and spices. Blend well; stir in pumpkin and blend in sour cream. Pour the mixture into the cooled crust and bake at 375 degrees for about 35 minutes or until the center is set, not liquid, when the pan is gently shaken. Cool, then cover and chill thoroughly preferably in the refrigerator overnight. Before serving, spread sour cream topping (recipe below) evenly over the filling; gently remove the sides of the pan and garnish with pecan halves or whole almonds around the outer edge on top of the cheesecake.

Sour Cream Topping

Mix together one cup dairy sour cream with 4 tablespoons of sugar and one teaspoon vanilla.