Pumpkin Cheesecake with Sour Cream Pecan Topping
This velvety pumpkin cheesecake combines the cozy spices of fall with rich cream cheese and a crunchy graham crust—topped off with a tangy-sweet sour cream layer and toasted pecans. It’s autumn dessert perfection, made for sharing!
- Prep Time: 25 min
- chill time: 4+ hrs
- Cook Time: 70 min
- Total Time: 10 minute
- Yield: 24 1x
Ingredients
Crust:
2 cups graham cracker crumbs
2 tbsp sugar
½ cup butter, melted
Filling:
4 packages (8 oz each) cream cheese, softened
1½ cups sugar
4 large eggs, room temperature, lightly beaten
2 cans (15 oz each) pumpkin puree
2½ tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
½ tsp salt
Topping:
4 cups sour cream
4 tbsp sugar
2 tsp vanilla extract
24–32 pecan halves, chopped
Instructions
Preheat oven to 325°F (163°C). Grease or line two 9-inch springform pans.
In a bowl, combine crust ingredients and press evenly into the bottoms of pans. Bake for 8–10 minutes, then cool.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating just until blended.
Stir in pumpkin, cinnamon, ginger, nutmeg, and salt. Pour evenly into crusts.
Bake for 55–65 minutes, or until centers are almost set.
In a small bowl, combine sour cream, sugar, and vanilla. Spread over warm cheesecakes.
Bake an additional 5–7 minutes, then cool on wire racks.
Refrigerate at least 4 hours or overnight. Before serving, top with chopped pecans.
Nutrition
- Calories: 360
- Sugar: 21g
- Fat: 25g
- Carbohydrates: 28g
- Protein: 6g