pumpkin cheesecake with a sweet sour cream topping

 

Have you ever heard of sour cream pies?

I learned about them for the first time from my husband.

You see, I'm not a pie girl. I'm more of a brownie and cake girl!  So when he went on and on and on about these so called sour cream pies, I just shrugged my shoulders. I really had no idea what he was talking about . . .  and the idea of sour cream on top of a pie, just didn't sound good.

Well, I tried a sour cream pie for the first time last year . . . and it was amazing.  

There's something magical about sweetened sour cream on top of a pie. It's slightly sweet and tangy . . . and adds a new dimension to a traditional rich and creamy cheesecake or tart fruit pie.

This isn't the first time I've made this pie. I made it last year here, in the form of bars with a crumble oat topping. 

They were a hit! 

I thought I would dress it up this year, and bake it in a traditional pie form, using a 10-inch spring form pan.

It's low profile looks quite chic . . . and will make a beautiful (and delicious) addition to this year's Thanksgiving dessert table.

Here's what you'll need . . .

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces, optional)

3/4 cup old-fashioned oats

Filling

1 (8-ounce) package cream cheese, room temperature

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

sour cream topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract

Preparation
for crust
Preheat oven to 350°F. Generously butter a 10-inch spring form pan.
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. 
Press crumb crust onto the bottom of, and 3/4-inch up the sides of, a prepared spring form pan. 
Bake crust until golden, about 15 minutes. Remove from oven and let cool while preparing filling.
Maintain oven temperature.

for filling
Blend all ingredients in same processor until smooth. 
Spread filling over crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes. 
Remove from oven, and let cool.

for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling. 
Cover; chill until cold, about 2 hours. 
Keep chilled. Can be made 2 days ahead. 
Serves 8 to 10.

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