Sour Cream Pumpkin Cheesecake

Sour Cream Pumpkin Cheesecake
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Calories 542 cals
Total Fat 34 g
Cholesterol 142 mg
Dietary Fiber 2 g
Sodium 655 mg
Protein 8 g
Total Carbohydrate 46 g

Prep Time: 30 Minutes

Time to Table: 7 Hours 30 Minutes

Serves: 8


  • 30 gingersnap cookies, finely crushed
  • 6 tablespoons butter, melted
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 16 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup milk
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup Daisy Sour Cream
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons all purpose flour


Preheat the oven to 300 degrees. Grease 9-inch spring-form pan. Mix the crushed gingersnaps with the butter. Press the mixture into the bottom of the pan to form an even layer. In a small bowl, mix the salt, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside. Using a hand mixer, mix together the cream cheese and sugar in a large bowl until smooth. Mix in the milk, pumpkin puree, and the homemade pumpkin spice until combined. Add the eggs and mix until just combined. Add sour cream, vanilla, and flour and mix until fully combined and smooth. Pour the filling into the crust. Bake for 50–55 minutes. Turn off the oven, crack the open oven door and let the cheesecake cool entirely in the oven. Chill in the refrigerator for at least 3 hours. Once cheesecake is chilled, decorate as desired and serve.


Average Rating:
5 out of 0 5
Piefan 11/14/2018

Delicious! It's a great twist on the classic pumpkin pie.

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