Pumpkin Cheesecake

If you love cheesecake, and you love pumpkin pie, why not combine them! I stumbled upon this recipe around Thanksgiving two years ago and it became an instant Boling tradition. It is much better than the Olive Garden recipe (according to my husband) and doesn't make it in the fridge over 1 night. It's that good. Although I'm not a fan of pumpkin pie so I don't eat it.


You will need:

• A 9" spring form pan. If you don't have a spring form pan, you can use a regular deep round cake pan, but you won't be able to pop the cheesecake out to make it look pretty.

Crumb Crust

• 1 cup graham cracker crumbs
• 3 tbs melted butter
• 2tbs sugar

Pie Filling

• 2 pkg 8oz sour cream (softened)
• 1 1/4 cup sugar
• 1- 15oz can pure pumpkin
• 3/4 cup sour cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 4 large eggs

Sour Cream Topping

• 1 cup sour cream
• 3 tbs sugar
• 1 tsp vanilla extract

1. Preheat oven to 350 degrees. Combine crust ingredients and press into the bottom of the pan. Wrap the outside of the pan with foil and bake 10 min. Cool completely
2. In a large bowl, beat cream cheese on medium speed until smooth. Slowly beat in sugar until blended (1 min.).
3. On low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice, and salt. Add eggs 1 at a time, beating just until blended. Pour into the pan.
4. Place the pan in a large roasting pan. Fill the pan with enough boiling water to come 1" up on the sides of the cheesecake pan. Bake 1 hour and 10 minutes until center is barely jiggly.
5. Beat topping and remove cake from the oven. Spread on topping and place back in the oven and bake 5 more minutes.
6. Cool completely and refrigerate at least 6 hours. Then you can remove the cheesecake from the pan.

Now I make this once with the topping and once without. People seemed to like it much better without the topping.