Looking for fall comfort food? Try this pumpkin cheesecake with sour cream topping for a perfectly sweet autumn treat!
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.
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.
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.
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.
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! 😉
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!
- 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
Mix crust ingredients and press into a 9-10" buttered pie pan.
Chill crust until ready to be filled.
Using an electric mixer, combine the filling ingredients until smooth.
Pour filling into chilled crust.
Bake at 325° for 20 min.
Cool for at least 2 hours.
Mix topping ingredients with electric mixer.
Spread topping over cooled cheesecake.
Bake at 425° for 5 min.
Cool completely in fridge before serving.
Don’t forget to pin it for later…
More Pumpkin Recipes
As part of Ella Claire Inspired’s Tastes of the Seasons series, there are other bloggers sharing pumpkin recipes today! Fall desserts, breakfasts, and treats… be sure to check out all the deliciousness below.