Pumpkin Cheesecake with Sour Cream Topping: Recipe

This is one of my favorite cheesecakes because it combines the flavor of the pumpkin filling with an amazing sour cream topping, and it has an amazing spice mix. Try this pumpkin cheesecake with sour cream and enjoy its delicious taste. Plus, if you have a good crop of pumpkins at home, like I do from my parent’s garden, then this is also a great way to process pumpkins. You can use any cream cheese that you have on hand and are used to and also adjust the amount of spices used, which are an important component of this amazing cheesecake, which is luxurious enough to double as a birthday cake, if you do not insist on a three-tiered decorated cake.

Recipe

Ingredients in this recipe

For the crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

For the filling

• 3 packages (8 ounces each) Philadelphia cream cheese or other, softened
• 1 cup granulated sugar
• 1 teaspoon of vanilla extract or a few drops of vanilla essence
• 3 large eggs or 4 regular ones
• 1 cup canned pumpkin puree or homemade
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

For the sour cream topping

• 1 1/2 cups sour cream
• 1/4 cup granulated sugar
• 1 teaspoon of vanilla extract or a few drops of vanilla essence

Step-by-step instructions

Step 1

• In a bowl, mix together the graham cracker crumbs, sugar and cinnamon for the crust. Stir in the melted butter until well combined. Press the mixture into the bottom of the prepared form.

Step 2

• In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.

Step 3

• Then stir in canned or homemade pumpkin puree, cinnamon, ginger, nutmeg, and cloves until thoroughly combined.

Step 4

• Turn on and preheat the oven to 325 °F (160 °C). Grease your 9-inch springform pan and set aside for now.

Step 5

• Pour the finished pumpkin filling over the crust in the prepared springform pan, about 9 inches in size. Smooth the top of the filling with a spatula.

Step 6

• Bake the prepared cheesecake in the preheated oven for approximately 60 minutes or until the center is almost set. Remove the baked cheesecake from the oven and let it cool for about 10 minutes.

Step 7

• While the cheesecake is cooling, prepare the sour cream topping by mixing the sour cream, sugar and vanilla extract in a small bowl until smooth.

Step 8

• Carefully spread the warm cheesecake with the sour cream topping and again level the surface nicely with, for example, a spatula.

Step 9

• Return the cheesecake with the topping to the oven and bake for another 5 minutes.

Step 10

• Remove the finished pumpkin cheesecake with sour cream from the oven and let it cool completely. After cooling, put in the fridge for at least 4 hours or ideally overnight.

Step 11

• Cut the cooled pumpkin cheesecake with sour cream into individual slices and you can serve it, for example, with whipped cream or a scoop of good ice cream of your choice.

This Pumpkin Sour Cream Cheesecake is my favorite, perfect for fall gatherings or holiday celebrations, especially during pumpkin season when this ingredient shines in its full glory. Its creamy texture and spiced pumpkin flavor make it a delicious dessert for any occasion. If you’re searching for a truly unique cheesecake recipe that will delight even the most discerning palates, then look no further. You won’t regret indulging in this delightful pumpkin cheesecake with sour cream topping to the fullest!