Easy Pumpkin Spice Cheesecake with Luscious Sour Cream Topping
Indulge in creamy, rich flavors with this delicious Pumpkin Cheesecake with Sour Cream Topping. Perfect for Thanksgiving or any autumn gathering, this fall dessert combines the comforting taste of pumpkin spice with the smooth texture of cheesecake. With an easy-to-follow recipe and simple ingredients, your family will love this dessert any time of year.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Sour Cream Topping
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Aluminum foil
Directions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and ground cinnamon.
- Pour in the melted butter and mix until the crumbs are well coated.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and continue to beat until well combined.
- Add the pumpkin puree and mix until fully incorporated.
- Beat in the eggs one at a time, ensuring each egg is well mixed before adding the next.
- Add the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until everything is evenly distributed.
3. Assemble and Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
4. Prepare the Sour Cream Topping
- While the cheesecake is cooling, mix the sour cream, sugar, and vanilla extract in a small bowl until smooth.
- After the cheesecake has cooled for 1 hour, spread the sour cream topping evenly over the surface or to your liking.
- Return the cheesecake to the oven for an additional 10 minutes at 325°F (163°C).
5. Chill and Serve
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, cover the cheesecake with aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the outer ring of the pan.
- Slice and serve chilled.
Final Thoughts
This Pumpkin Cheesecake with Sour Cream Topping is a perfect blend of seasonal flavors and creamy texture. It’s an ideal dessert for fall gatherings and holiday celebrations, offering a unique twist on traditional pumpkin pie.
Enjoy every bite of this delightful cheesecake, and impress your guests with your baking skills. Don’t forget to share this recipe with friends and family for a truly memorable dessert experience.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. To make it, roast or steam pumpkin pieces until tender, then puree until smooth. Ensure the puree is well-drained to avoid excess moisture in your cheesecake.
2. What should I do if my cheesecake cracks?
Cracks in cheesecakes are common and usually due to overbaking or rapid cooling. To prevent this, let the cheesecake cool gradually in the oven with the door cracked open. If cracks do occur, the sour cream topping can help cover them up.
3. How can I tell if my cheesecake is done?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will continue to set as it cools. Avoid overbaking as it can cause cracks and a dry texture.
4. Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. It actually tastes better after chilling for a few hours or overnight, allowing the flavors to meld and the texture to set.
5. Can I freeze pumpkin cheesecake?
Yes, you can freeze pumpkin cheesecake. After it has cooled completely, wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
6. What can I use instead of graham crackers for the crust?
You can use crushed gingersnaps, digestive biscuits, or even crushed pretzels for a unique twist on the crust.
7. Can I add other spices to the cheesecake filling?
Absolutely! Feel free to adjust the spices to your taste. Some people like to add a pinch of cardamom or allspice for extra warmth.
8. How do I prevent the cheesecake from sticking to the pan?
Ensure the springform pan is well-greased, and you can also line the bottom with parchment paper. Running a knife around the edge of the cheesecake before removing the outer ring helps prevent sticking.
By following these steps and tips, you can create a delicious and visually appealing Pumpkin Cheesecake with Sour Cream Topping that will be a hit at any gathering. Happy baking!
