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Pumpkin Cheesecake
Photo of Cheesecake © Dianaskitchen.com

Classic Cheesecake

This classic crustless cheesecake can be topped with your favorite dessert sauce, a warmed pie filling, or a fresh fruit sauce.

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


Preheat oven to 375°. Generously grease a 10-inch springform pan.

Beat cream cheese and butter together until creamy. Blend in the sour cream. Add the flour, lemon juice, and vanilla; beat until well blended. Add the eggs, one at a time, beating well after each addition. Pour into the prepared springform pan. Wrap the bottom and sides of the pan with heavy duty foil. Set the wrapped pan in a larger pan. Add about 1 1/2 to 2 inches of water to the outer pan. Bake for about 1 hour, or until set. The cheesecake will still jiggle slightly. Turn the oven off and open the oven door slightly. Let the cheesecake cool in the oven for about 1 hour.

Remove and let stand on a rack for 2 hours. Loosen the rim of the pan and let the cake cool completely before removing the rim.

Serve with warm cherry pie filling, a dessert sauce, or a fresh fruit sauce.

Serves 12 to 16

Nutritional information based on 12 servings:
Calories per serving: 530
Fat per serving: 44.1

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Sweet Potato Cheesecake
Easy Pumpkin Cheesecake

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