Creamy Pumpkin Cheesecake with Tangy Sour Cream Topping

Experience the rich, velvety texture of our Creamy Pumpkin Cheesecake with Tangy Sour Cream Topping, a vegetarian American classic perfect for fall gatherings or holiday celebrations. This dessert features a luscious blend of pumpkin and warm spices, complemented by a smooth sour cream layer.

With potential allergens including dairy, eggs, and gluten, this cheesecake is a must-try for those who appreciate traditional flavors. Its versatility makes it an excellent choice for festive dinners or cozy family meals.

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Recipe Collection: Dessert

Serving Size: 14

Cooking Time: 605 minutes

Overview

This sweet and traditional pumpkin cheesecake is topped with a creamy sour cream layer, making it a delightful dessert for any occasion. The combination of pumpkin and spices creates a rich and flavorful treat that is sure to impress.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 1.5 Cups graham cracker crumbs
• 0.25 Cups white sugar
• 0.33 Cups butter, melted
• 3 8 Ounces (oz) packages cream cheese, divided
• 1 Cup brown sugar, packed
• 1 15 Ounces (oz) can pumpkin puree
• 2 Tablespoons (tbsp) cornstarch
• 1.25 Teaspoons (tsp) cinnamon, ground
• 0.5 Teaspoons (tsp) nutmeg, ground
• 1 5 Ounces (oz) can evaporated milk
• 2 Whole eggs, whisked
• 2 Cups sour cream
• 0.33 Cups white sugar
• 1 Teaspoon (tsp) vanilla extract
• 1 Pinch cinnamon, ground (to taste)

Steps

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs and 0.25 cup white sugar; stir in melted butter. Press the mixture onto the bottom and 1.5 inches up the side of the prepared springform pan.
3. Bake the crust in the preheated oven until set and lightly browned, about 5 to 7 minutes. Cool for 10 minutes.
4. In a large bowl, beat cream cheese and brown sugar until smooth. Stir in pumpkin, cornstarch, 1.25 teaspoons cinnamon, and nutmeg. Gradually beat in evaporated milk and eggs until just blended; pour into the crust. Place the pan on a baking sheet.
5. Bake in the preheated oven until the center is almost set, about 55 to 60 minutes.
6. In a small bowl, combine sour cream, 0.33 cup white sugar, and vanilla extract. Spread the sour cream topping over the cheesecake and bake for 5 minutes longer.
7. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen; cool for 1 hour, then refrigerate overnight.
8. Remove the sides of the pan; let the cheesecake stand at room temperature for 30 minutes before slicing. Sprinkle with cinnamon before serving.