Indulge in the rich flavors of fall with this creamy and decadent pumpkin cheesecake topped with tangy sour cream.

This recipe combines the warm, comforting flavors of pumpkin with the smooth and creamy texture of cheesecake, topped off with a zesty sour cream topping. Perfect for autumn gatherings or holiday dinners, this dessert is sure to impress your guests.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 (15 oz) can pumpkin puree
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup sour cream
• 1/4 cup sugar
• 1 tsp vanilla extract

Directions

1. Preheat oven to 325°F. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
2. In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth. Add pumpkin puree, eggs, 1 tsp vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
3. Pour mixture into prepared crust. Bake for 55 minutes or until center is just set.
4. In a small bowl, mix sour cream, 1/4 cup sugar, and 1 tsp vanilla. Spread over cheesecake and bake for an additional 10 minutes.
5. Cool cheesecake on a wire rack. Refrigerate for at least 4 hours before serving.

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