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Pumpkin Cheesecake With Sour Cream Topping

You're about to embark on a culinary adventure, learning to craft the perfect pumpkin cheesecake with sour cream topping. Don't worry if you're not a seasoned chef; we'll guide you every step of the way.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings 16

Ingredients
  

crust:

  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup butter melted

filling:

  • 2 packages 8 ounces each cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs room temperature, lightly beaten
  • 1 can 15 ounces pumpkin
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

topping:

  • 2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 12 to 16 pecan halves chopped

Instructions
 

  • 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 blended. 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 ring from pan. Top with chopped pecans. Refrigerate leftovers.