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