This might be an un-American confession, but I’m not a pumpkin pie person. It’s got that really weird texture…I don’t know. It does nothing for me.
But pumpkin cheesecake — oh, that’s something special. Perhaps because it’s full of cream cheese and eggs and sour cream and things that are way worse for you than regular pumpkin pie? And with a cup of cinnamon coffee, it’s the perfect end to a meal. This recipe has a great sour cream topping that keeps everything from getting too sweet as well.
Just a side note — I’m pretty sure cheesecakes require things like water baths and special pans and all sorts of coddling that I don’t bother with. You’re welcome to do those things, but my cheesecake turned out just fine without all that.
Sour Cream Pumpkin Cheesecake
1 c graham cracker crumbs (for extra fun, try chocolate graham crackers)
3 Tb margarine or butter, melted
2 tsp sugar
Preheat oven to 350 degrees. In a 9×1.5 in cake pan, stir graham cracker crumbs, melted butter, and sugar with a fork until moistened. Press crumbs onto bottom of pan and bake crust 10 min. Cool completely. In the meantime, make your…
1 8oz pkg cream cheese, softened
3/4 c sugar
1/2 can (about 8 oz) solid-pack pumpkin (not pumpkin pie mix)
1/4 c sour cream
1 Tb vanilla extract
1 tsp pumpkin pie spice mix
With mixer on medium speed, beat cream cheese until smooth. Slowly beat in sugar until blended. At low speed, beat in pumpkin, sour cream, vanilla, pumpkin spice mix, and salt. Add eggs, one at a time, beating just until blended after each addition. Pour pumpkin mixture into cooled crust. Bake cheesecake one hour (at 350) or until center barely jiggles. Top with…
SOUR CREAM TOPPING:
1/2 c sour cream
2 Tb sugar
1/2 tsp vanilla
Whisk ingredients together until blended. Top each slice with a dollop of sour cream topping and serve.