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–+ servings
Pumpkin Sour Cream Cheesecake

Pumpkin Sour Cream Cheesecake

This Pumpkin Sour Cream Cheesecake is a creamy, delicious, flavorful, and perfect Fall dessert.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 614 kcal

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 serving
    ¼ 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
Keyword FALL BAKING, Fall Cheesecake, Pumpkin Cheesecake
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