OMG, I almost forgot to write about the Pumpkin Cheesecake with Sour Cream Topping that I made for our last year’s Thanksgiving dessert. I meant to write it a few weeks ago to include in the Thanksgiving Day Recipes post. This is just my regular Pumpkin Cheesecake recipe but I was blown away with the Sour Cream Topping. I have read about it for years and have wanted to try it but I’ve always been hesitant because.. Sour Cream.. really? Heck, it’s GOOD!!! The little bit of sugar that you combine with the sour cream is absolutely divine once you eat the whole component of a cheesecake. Seriously, it works and it’s a MUST TRY! If not for anything else, the sour cream topping covers up any crack on top, HAH! But all kididng aside, Sour Cream topping on a cheescake is highly recommended. Don’t be afraid to try it.
Alright, let’s just make this Pumpkin Cheesecake With Sour Cream Topping.
Pumpkin Cheesecake With Sour Cream Topping
- 2+ packets cinnamon flavored graham crackers
- 1 stick butter (melted)
- 1 tbsp vanilla
- 2 bricks cream cheese
- 1 cup brown sugar
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup flour
- 1 tsp vanilla extract
- a pinch of salt
- 1 can pumpkin puree
- 1 tbsp cinnamon powder
Sour Cream Topping
- 1 pint sour cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Crush the graham using a Magic Bullet or regular blender. Melt 1 stick of butter in the microwave. Pour it into the crushed graham crackers. Add the vanilla extract then mix together by pulsing a few more times in the blender. Put the crumbs into the bottom and sides of springform pan. Distribute the crumbs evenly while flattening it at the same time with the bottom of the glass and/or your hands too sometimes. Set the pan aside after doing this.
- Preheat the oven to 350 degrees.
- Beat the cream cheese until light and fluffy. Add the brown sugar, mix until incorporated. Add the eggs (4). One at a time. Beating in between. Keep beating until well-incorporated. Scrape the sides a few times, then beat again.
- Stir in the flour, salt, cinnamon powder and vanilla, then add the pumpkin puree and heavy cream. Continue to beat a few more minutes. Pour the mixture into the springform pan. Shake it gently to make the top smooth or just use a flat spatula to smooth out the top. Stick it in the oven to bake for 1 hour and 10 minutes. Don't turn the oven off yet. Cool the cheesecake in the counter for 15 minutes.
- While the cheesecake is cooling, mix together sour cream, sugar, and vanilla extract.
- Once the cheesecake has cooled for 15 minutes, spread the sourcream topping on top of cheesecake.
- Return the cheesecake with sour cream topping back into the oven for 10 minutes.
- Remove the cheesecake from the oven after 10 minutes. (Turn your oven off.) Cool the cheesecake in the counter completely then store in the fridge to chill overnight before serving the next day.
I mean, Look at that Pumpkin Cheesecake With Sour Cream Topping. TRY IT TRY IT TRY IT! Happy Thanksgiving!