Best 7 Pumpkin Cheesecake With Sour Cream Topping Recipes
Indulge in the heavenly symphony of flavors with our delectable Pumpkin Cheesecake with Sour Cream Topping. This classic dessert combines the richness of creamy cheesecake with a delightful pumpkin twist, all enveloped in a luscious sour cream topping. The smooth and velvety texture of the cheesecake melts in your mouth, while the tangy sweetness of the sour cream topping perfectly complements the pumpkin filling. This recipe is a true symphony of flavors and textures, making it a perfect centerpiece for any special occasion or a delightful treat to enjoy at home. Explore our step-by-step guide and discover the art of crafting this irresistible pumpkin cheesecake, along with variations such as a gluten-free crust and a delectable chocolate ganache topping. Let your taste buds embark on a culinary journey with this timeless classic, elevated to new heights of indulgence.
Here are our top 7 tried and tested recipes!
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
Sweet and traditional pumpkin cheesecake with a sour cream topping.
Provided by Christine
Categories Fruits and Vegetables Vegetables Squash
Time 10h5m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
- Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
- Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.
- Bake in preheated oven until center is almost set, 55 to 60 minutes.
- Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
- Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 38.2 g, Cholesterol 108.3 mg, Fat 30.5 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 18.5 g, Sodium 343.6 mg, Sugar 28.7 g
PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Categories Gourmet Thanksgiving Fall Dessert Cheesecake Pumpkin Cream Cheese Sour Cream Pecan Bourbon Mixer Bake Kid-Friendly Potluck Small Plates Holiday 2018
Yield 12-16 servings
Number Of Ingredients 25
Steps:
- Make the crust:
- In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
- Make the filling:
- In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
- Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
- Make the topping:
- In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
- Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.
Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
This cheesecake is what we have for desert every thanksgiving. It is so good. Sometimes we make the cheesecake without the topping. It is good with or without it. I thought that it would not be very good but it is great.
Provided by tmhaendel
Categories Cheesecake
Time 1h40m
Yield 1 9 inch spring form pan, 12 serving(s)
Number Of Ingredients 15
Steps:
- Crust:.
- Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together. Press mixture on bottom of pan.
- Tightly wrap outside of pan with heavy duty foil.
- Bake crust 10 minutes, then cool completely on wire rack.
- Filling:.
- In a large bowl with a mixer at medium speed beat cream cheese until smooth.
- Slowly beat in sugar until blended about 1 minute. Scraping bowl often.
- With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
- Add eggs one at a time, beating untill well blended after each one. Pour pumpkin mixture in pan, and place in a roasting pan.
- Place pan on oven rack. Carefully pour boiling water in pan until it is one inch on spring form pan.
- Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles. Meanwhile prepare sour cream topping.
- Topping:.
- In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
- Remove cheesecake from water bath. Leave water bath in the oven.
- Spread sour cream mix evenly over top.
- Return to water bath and bake 5 minutes.
- Remove cheesecake and put onto a wire rack. Discard foil.
- With a small knife loosen cheesecake from pan, to help prevent cracking when cooling. Cool cheesecake completely.
- Cover, and refrigerate cheesecake at least 6 hours or over night. Refrigerate leftovers.
Nutrition Facts : Calories 387.8, Fat 24.8, SaturatedFat 13.6, Cholesterol 128.7, Sodium 280.1, Carbohydrate 36.9, Fiber 0.5, Sugar 31.3, Protein 5.9
PUMPKIN CHEESECAKE
A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!
Provided by daddy's girl
Categories Fruits and Vegetables Vegetables Squash
Time 5h10m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
- Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
- Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
- Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
- Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 41.5 g, Cholesterol 138.5 mg, Fat 36.2 g, Fiber 2 g, Protein 7.8 g, SaturatedFat 22.1 g, Sodium 400.9 mg, Sugar 32.4 g
SOUR CREAM TOPPING FOR CHEESECAKES
Great topping for any cheesecake to make it just that little bit more special. Got this from Craftsy and use it all the time, so special in it's simplicity. Serving is certainly a guess, it's made to cover a 9" spring-form cake
Provided by Bonnie G 2
Categories Dessert
Time 15m
Yield 1 Cheesecake topping, 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix sourcream, sugar and vanilla.
- Spread mixture over top of the freshly baked cheesecake.
- Return to oven for 10 minutes.
Tips:
- For a smoother cheesecake, use a food processor to blend the cream cheese and sugar until very smooth.
- Make sure the cream cheese is at room temperature before you start mixing it. This will help it blend more smoothly and avoid lumps.
- Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to become dense and crumbly.
- Bake the cheesecake in a water bath to prevent it from cracking. The water bath helps to create a moist environment in the oven, which prevents the cheesecake from drying out and cracking.
- Let the cheesecake cool completely before refrigerating it. This will help the cheesecake to set properly and avoid a runny center.
Conclusion:
This pumpkin cheesecake with sour cream topping is a delicious and festive dessert that is perfect for autumn gatherings. The cheesecake is creamy and smooth, with a rich pumpkin flavor. The sour cream topping is tangy and refreshing, and it perfectly complements the sweetness of the cheesecake. This recipe is easy to follow and can be made ahead of time, making it a great option for busy hosts and hostesses.
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