Decadent Pumpkin Cheesecake with Creamy Sour Cream Topping

Yummy Pumpkin Cheesecake Recipe

Experience the rich and creamy delight of this Yummy Pumpkin Cheesecake, a perfect addition to your holiday festivities and gatherings. This luscious dessert, brimming with the warm spices of fall, will surely impress your family and friends. Ideal for Christmas, Thanksgiving, or any occasion that calls for a decadent treat, this cheesecake combines a buttery graham cracker crust with a smooth, spiced pumpkin filling. Follow the detailed instructions below to create this show-stopping dessert that serves 16 people.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 3 tablespoons melted butter

For the Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup half-and-half or light cream
• 1 cup canned pumpkin
• 3/4 cup granulated sugar
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 large eggs

For the Topping:

• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the Oven:
   Begin by preheating your oven to 325°F (163°C). This ensures that the temperature is perfect for baking the cheesecake.

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2. Prepare the Crust:
   In a medium bowl, combine the graham cracker crumbs, 1/3 cup of sugar, and melted butter. Mix until the crumbs are evenly coated with the butter and sugar.
   Press this crumb mixture firmly into the bottom and about 2 inches up the sides of a 9-inch springform pan. This will create a sturdy base for your cheesecake. Bake in the preheated oven for 5 minutes, then set aside to cool.

3. Make the Filling:
   In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add the half-and-half or light cream, canned pumpkin, and 3/4 cup of sugar, mixing until well combined.
   Add the all-purpose flour, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Continue to mix until the filling is smooth and uniform.
   Add the eggs one at a time, beating on low speed just until each egg is incorporated. Be careful not to overmix, as this can affect the texture of the cheesecake.

4. Assemble and Bake:
   Pour the pumpkin filling into the prepared crust, spreading it evenly.
   Place the springform pan in a shallow baking pan (such as a roasting pan) to catch any drips during baking. This will also help prevent cracks in the cheesecake.
   Bake in the preheated oven for 1 hour, or until the center of the cheesecake appears nearly set when gently shaken.

5. Prepare the Topping:
   While the cheesecake is baking, prepare the topping. In a small bowl, combine the sour cream, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla extract. Mix until smooth.

6. Add the Topping and Finish Baking:
   Once the cheesecake has baked for 1 hour, carefully spread the sour cream mixture over the top of the cheesecake.
   Return the cheesecake to the oven and bake for an additional 5 minutes.

7. Cool and Chill:
   After baking, remove the cheesecake from the oven and cool in the springform pan on a wire rack for 15 minutes. This will help the cheesecake set properly.
   Use a thin-bladed knife or narrow spatula to loosen the crust from the sides of the pan. Allow the cheesecake to cool for another 30 minutes.
   Carefully remove the sides of the springform pan. Let the cheesecake cool for an additional hour before covering it with plastic wrap and refrigerating.
   Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.

Tips for Perfect Pumpkin Cheesecake:

• Softened Cream Cheese: Ensure your cream cheese is fully softened to prevent lumps in the filling. Let it sit at room temperature for about an hour before using.
• Room Temperature Ingredients: Using room temperature ingredients, such as eggs and cream cheese, helps achieve a smoother batter.
• Avoid Overmixing: When adding the eggs, mix on low speed to avoid incorporating too much air into the batter, which can cause cracks during baking.
• Cooling: Allowing the cheesecake to cool gradually helps prevent cracks. Avoid sudden temperature changes by cooling it slowly in the oven and then at room temperature.

With its creamy texture and spiced pumpkin flavor, this Yummy Pumpkin Cheesecake is sure to become a cherished recipe in your holiday baking repertoire. Whether you’re serving it at a potluck, a festive gathering, or just a cozy family dinner, it’s bound to be a hit! Enjoy every delicious slice of this seasonal delight! 🎃🍰