Pumpkin Cheesecake With Sour Cream Topping Recipe

Name: Pumpkin Cheesecake With Sour Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crumb Crust; 1 cup graham cracker crumbs; 3 tablespoons butter, melted; 2 tablespoons sugar; Pumpkin Filling; 2 (8 ounce) packages cream cheese, softened; 1 1/4 cups sugar; 1 (16 ounce) can solid-pack pumpkin; 3/4 cup sour cream; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 4 large eggs; Sour Cream Topping; 1 cup sour cream; 3 tablespoons sugar; 1 teaspoon vanilla extract

Servings: persons

Crumb Crust
1 cup graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
Pumpkin Filling
2 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1 (16 ounce) can solid-pack pumpkin
3/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
Sour Cream Topping
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

1
Crust:
2
Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together. Press mixture on bottom of pan.
3
Tightly wrap outside of pan with heavy duty foil.
4
Bake crust 10 minutes, then cool completely on wire rack.
5
Filling:
6
In a large bowl with a mixer at medium speed beat cream cheese until smooth.
7
Slowly beat in sugar until blended about 1 minute. Scraping bowl often.
8
With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
9
Add eggs one at a time, beating untill well blended after each one. Pour pumpkin mixture in pan, and place in a roasting pan.
10
Place pan on oven rack. Carefully pour boiling water in pan until it is one inch on spring form pan.
11
Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles. Meanwhile prepare sour cream topping.
12
Topping:
13
In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
14
Remove cheesecake from water bath. Leave water bath in the oven.
15
Spread sour cream mix evenly over top.
16
Return to water bath and bake 5 minutes.
17
Remove cheesecake and put onto a wire rack. Discard foil.
18
With a small knife loosen cheesecake from pan, to help prevent cracking when cooling. Cool cheesecake completely.
19
Cover, and refrigerate cheesecake at least 6 hours or over night. Refrigerate leftovers.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crumb Crust, 1 cup graham cracker crumbs, 3 tablespoons butter, melted, 2 tablespoons sugar, and more.

Yes, Pumpkin Cheesecake With Sour Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake With Sour Cream Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions