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

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

Ingredients

Crust:

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

Filling:

  • 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

Topping:

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

Instructions

  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.