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Pumpkin Cheesecake with Sour Cream Topping
Pumpkin Cheesecake with Sour Cream Topping
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
605 minutes
Classic pumpkin cheesecake topped with tangy sour cream.
Ingredients:
  • 1.5 cups graham cracker crumbs
  • 0.25 cup white sugar
  • 0.33333334326744 cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup packed brown sugar
  • 1 (15 ounce) can solid pack pumpkin
  • 1.25 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 (5 ounce) can evaporated milk
  • 2 eggs
  • 2 cups sour cream
  • 0.33333334326744 cup white sugar
  • 1 pinch ground cinnamon, or to taste
Instructions:
  • Preheat your oven to a cozy 350 degrees F (175 degrees C) and lightly grease a 9-inch springform pan.
  • Mix graham cracker crumbs and 1/4 cup white sugar in a bowl, then blend in the butter. Press the crust onto the bottom and 1 1/2 inches up the side of the prepared springform pan.
  • Place in a preheated oven until golden and firm, for about 5 to 7 minutes. Allow to cool for 10 minutes.
  • In a large bowl, whip cream cheese and brown sugar until creamy. Mix in pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg. Slowly incorporate evaporated milk and eggs until combined. Pour the mixture into the crust and place the pan on a baking sheet.
  • Bake in a preheated oven until the center is nearly set, about 55 to 60 minutes.
  • Mix together sour cream, 1/3 cup of white sugar, and vanilla extract in a small bowl. Spread this flavorful topping over the cheesecake and bake for an extra 5 minutes. Let it cool on a wire rack for 10 minutes, then gently run a knife around the edge of the pan to release. Allow it to cool for 1 hour at room temperature before refrigerating overnight.
  • Remove the pan sides and allow it to rest at room temperature for 30 minutes before cutting; then, dust generously with cinnamon.

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