Pumpkin Cheesecake with Sour Cream Topping

Looking for fall comfort food? Try this pumpkin cheesecake with sour cream topping for a perfectly sweet autumn treat!

pumpkin cheesecake with sour cream topping in glass pie pan | Maison de Pax

My Nana used to say that she loved to cook because she loved to eat. And man, could she cook! 😉 Her sour cream cheesecake was one of her go-to desserts, and this fall I decided to try adapting her recipe into a pumpkin cheesecake with sour cream topping.

sour cream cheesecake with pumpkin filling | Maison de Pax

I’m just sad I didn’t do this sooner!

Basic Graham Cracker Crust

When Nana made this for us, there were usually at least 20 people at her house, so I have memories of it in a 9×13 pan. But her actual written recipe calls for a 9-10″ pie pan.

pumpkin sour cream cheesecake | Maison de Pax

The delicious, simple graham cracker crust makes it feel even more pie like. In fact, I’m pretty sure this will be replacing pumpkin pie at our Thanksgiving meal this year.

For the best graham cracker crumbs, put your graham crackers in a big ziploc bag to smash. Leave plenty of space and air in the bag so you can smash all the little crumbs. It’s fun for the kids and makes the best texture for the simple crust.

Pumpkin Cheesecake

One advantage to this little cheesecake is simplicity. No water baths or springform pans required. No complicated ingredients. Just some room temperature cream cheese, canned or fresh pumpkin, eggs, and pumpkin pie spices.

pumpkin cheesecake with sour cream topping on white plate | Maison de Pax

Sour Cream Topping for cheesecake

This is the most nostalgic part of this dessert for me. My grandmother always did a much thicker layer of sour cream cheese cake topping than any other I’ve had.

It has a slightly tart contrast to the sweet pumpkin filling. And the texture is perfect.

I accidentally left my mixer at the ranch, so when I went to make this the other day, I had to borrow a mixer from my neighbor. Unfortunately, my husband managed to finish off the cheesecake before I got to take her a piece to say thank you… Guess I’ll just have to make more soon! 😉

hand eating slice of sour cream pumpkin cheesecake | Maison de Pax
pumpkin cheesecake with sour cream topping in glass pie pan | Maison de Pax
5 from 1 vote

Pumpkin Cheesecake with Sour Cream Topping

Rich, creamy pumpkin cheesecake with a simple graham cracker crust topped by deliciously tart sour cream topping. The perfect fall treat!

Course Dessert
Cuisine American
Keyword cheesecake, fall, holiday, pumpkin, thanksgiving
Cook Time 20 minutes
Topping Cook Time 5 minutes
Total Time 25 minutes



  • 1 1/3 c graham cracker crumbs (~10 double graham crackers)
  • 3 tbsp sugar granulated
  • 4 tbsp butter melted


  • 2 eggs large
  • 8 oz real cream cheese not light!
  • 1/2 c pumpkin fresh or canned
  • 1/2 c sugar granulated
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt


  • 1 1/2 c sour cream not light
  • 2 tbsp sugar granulated
  • 1 tsp vanilla
  • sprinkle salt


  1. Mix crust ingredients and press into a 9-10" buttered pie pan.

  2. Chill crust until ready to be filled.

  3. Using an electric mixer, combine the filling ingredients until smooth.

  4. Pour filling into chilled crust.

  5. Bake at 325° for 20 min.

  6. Cool for at least 2 hours.

  7. Mix topping ingredients with electric mixer.

  8. Spread topping over cooled cheesecake.

  9. Bake at 425° for 5 min.

  10. Cool completely in fridge before serving.

Don’t forget to pin it for later…

pumpkin cheesecake with sour cream topping | Maison de Pax

Similar Posts


  1. 5 stars
    This is super similar (if not exactly) what my fam’s recipe is for this creamy cheesecake. I’ll def have to try this pumpkin version for the holidays! Pinned, Rachel… such a fun hop!

  2. I hope this turns out. The one my mother-in-law made was very smooth and silky. I brought the cream cheese to room temp and blended it with first the pumpkin purée, then added the sugar, eggs and remaining ingredients. Thanks for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating