This Pumpkin Sour Cream Cheesecake is a creamy, delicious, flavorful, and perfect Fall dessert.
This Pumpkin Sour Cream Cheesecake screams a delicious Fall treat. This cheesecake is a combination of flavours, textures, and colours. With this recipe, you will have a creamy and flavorful cheesecake. A perfect dessert for any Fall season gatherings, such as Thanksgiving!
About This Pumpkin Sour Cream Cheesecake
- This cheesecake contains the three typical components of each cheesecake: the bottom layer, the pumpkin body, and the top layer. The one thing I would like to discuss is that that white and creamy top contains sour cream. Sour cream will give this dessert a slightly sour, which tastes great on the palate.
- The bottom layer contains Graham Cracker as well as chopped pecans. Adding pecans to the bottom layer adds a ton of flavour and crunch to the recipe. Side note: Make sure to roast the pecans before adding to the recipe.
- The body contains cream cheese, pumpkin puree, sugar, eggs, and a variety of spices. See this post. Spice Blends
- The topping has only two ingredients, including sour cream and powdered sugar, oh and a splash of vanilla extract. What is a dessert without vanilla extract?
- The very last addition is the crushed pecan garnish. Adding a small amount of what goes into the recipe connects the flavours, brings the pecan flavour out, and creates harmony in the end result.
How To Make This Dessert
- Just like any other cheesecake, start with making the crust. Melt the butter and mix it with crushed pecans, Grahm cracker crumbs, and sugar. Press the mixture to the bottom of an 8-inch spring-form pan. Bake for 15 minutes and let it cool down.
- While the crust is baking, move on to making the Pumpkin Sour Cream Cheesecake filling. Leave the cream cheese outside the fridge for a few hours before making the cheesecake. Cream cheese has to be at room temperature and soft.
Make The Filling
- Use the food processor to cream the cream cheese until it is lump-free and smooth. You can use the paddle attachment to cream the cream cheese.
- Add the pumpkin puree, granulated and brown sugar, spices, and flour. Blend all together.
- Transfer the mixture to a large mixing bowl, lightly beat the eggs in a bowl, and add them to the mixture. Use a spatula to mix the eggs in. After adding the eggs, don't over-mix the batter.
- Pour the batter over the crust, and bake the cheesecake. See this post for guidance on how to prepare the cheesecake water bath. Cheesecake Hacks.
- Bake the cheesecake for 35-40 minutes. Remove it from the oven. Mix the sour cream and sugar, and spread on top of the cheesecake. Put it back in the oven and bake for 10-15 minutes longer.
- Turn the oven off, and leave the oven door cracked open. Let the cheesecake sit in the oven for half an hour. Then leave it on the counter for one hour before transferring it to the fridge. We must gradually cool down the Pumpkin Sour Cream Cheesecake before putting it in the fridge.
- Garnish the top with crushed pecans before serving.
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📖 Recipe
Pumpkin Sour Cream Cheesecake
This Pumpkin Sour Cream Cheesecake is a creamy, delicious, flavorful, and perfect Fall dessert.
Ingredients
For The Crust
- ½ cup Pecans, Finely chopped
- ½ cup Brown sugar, Lightly packed
- ¾ cup Graham cracker, Crumbs
- ¼ cup Butter, Melted
- ½ teaspoon Vanilla extract
For The Filling
- 16 ounce Cream cheese, Room-temperature
- 1 cup Pumpkin puree, Not pumpkin pie filling
- ½ cup Brown sugar, Lightly packed
- ¼ cup Granulated sugar
- 2 tablespoon All-purpose flour
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ½ teaspoon Salt
- 1 tablespoon Vanilla extract
- 3 Eggs, Room temperature and lightly beaten
For The Topping
- 1½ cups Sour cream
- ¼ cup Granulated sugar
- ½ teaspoon Vanilla extract
- ¼ cup Roughly chopped pecans
Instructions
How To Make The Crust
- Preheat the oven to 350℉, and butter an 8-inch springform pan. Set it aside.
- Melt the butter, add the ground pecans, Graham cracker crumbs, vanilla extract, and brown sugar. Mix well until all the ingredients are blended.½ cup Pecans, ½ cup Brown sugar, ¾ cup Graham cracker, ¼ cup Butter, ½ teaspoon Vanilla extract
- Press the mixture to the bottom of the prepared pan, and bake the crust for 15 minutes. Let it cool down.
How To Make The Filling
- Use the food processor to cream the cream cheese until it is lump-free and smooth. You can use the paddle attachment to cream the cream cheese.16 ounce Cream cheese
- Add the pumpkin puree, granulated and brown sugar, spices, and flour. Blend all together.1 cup Pumpkin puree, ½ cup Brown sugar, 2 tablespoon All-purpose flour, 1 teaspoon Cinnamon, ½ teaspoon Ginger, ½ teaspoon Salt, 1 tablespoon Vanilla extract, ¼ cup Granulated sugar
- Transfer the mixture to a large mixing bowl, lightly beat the eggs in a bowl, and add them to the mixture. Use a spatula to mix the eggs in. After adding the eggs, don't over-mix the batter.3 Eggs
- Bring the temperature down to 325℉. Pour the batter over the crust, and bake the cheesecake. See this post for guidance on how to prepare the cheesecake water bath. Cheesecake Hacks. Bake the cheesecake for 35-40 minutes.
- Remove it from the oven. Mix the sour cream, sugar, and vanilla extract, and spread on top of the cheesecake. Put it back in the oven and bake for 10-15 minutes longer.1½ cups Sour cream, ¼ cup Granulated sugar, ½ teaspoon Vanilla extract
- Turn the oven off, and leave the oven door cracked open. Let the cheesecake sit in the oven for half an hour. Then, leave it on the counter for one hour before transferring it to the fridge for three hours. We must gradually cool down the cheesecake before putting it in the fridge. Garnish the top with crushed pecans before serving¼ cup Roughly chopped pecans
Nutrition
Calories: 614kcalCarbohydrates: 56gProtein: 8gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 159mgSodium: 471mgPotassium: 300mgFiber: 2gSugar: 46gVitamin A: 6067IUVitamin C: 2mgCalcium: 155mgIron: 2mg
Tried this recipe?Let us know how it was!
Pouya
I loved the recipe, it tastes so good, yummy and feels fluffy.
Thanks for your great website:)
Arezou Bahador
Thank you so much Pouya for your feedback!