“I got this one from BHG.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 325 degree F.
  2. For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter.
  3. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan.
  4. Bake in the preheated oven for 5 minutes; set aside.
  5. For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth.
  6. Add eggs, beating on low speed just until combined.
  7. Spoon filling into crust-lined pan.
  8. Place springform pan in a shallow baking pan.
  9. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
  10. Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake.
  11. Bake 5 minutes more.
  12. Cool in springform pan on a wire rack for 15 minutes.
  13. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more.
  14. Remove sides of pan; cool 1 hour.
  15. Cover and chill at least 4 hours.

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