Pumpkin Cheesecake with Sour Cream Topping

By Maverick19

You will not eat pumpkin pie if you try this cheesecake.
* I actually prefer to top the cheesecake with fresh whipped cream, but I include the sour cream topping original to the recipe

Ingredients

• Crust:
• 3/4 cup graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup light brown sugar, finely packed
• 1/4 cup granulated sugar
• 1/2 stick unsalted butter, melted and cooled
• Filling:
• 1 1/2 cup solid pack pumpkin
• 3 large eggs, room temp
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup light brown sugar, firmly packed
• 3 8oz pkg cream cheese, cut into bits and softened
• 1/2 cup granulated sugar
• 2 tbsp heavy cream
• 1 tsp cornstarch
• 1 tsp vanilla
• Topping:
• 2 cups sour cream
• 2 tbsp granulated sugar
• 16 pecan halves for garnish

Preparation

Step 1

Make the crust:
In a bowl, combine the graham cracker crumbs and remaining ingredients. Press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan. Chill the crust for 1 hour.

Preheat oven to 350 degrees

Make the filling:
In a bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar; set aside. In another large bowl, with an electric mixer, cream together the cream cheese and granulated sugar; beat in the cream, cornstarch, vanilla and pumpkin mixture. Beat until filling is smooth.

Pour the filling into the crust and bake in the middle of the oven for 50-55 minutes, or until center is just set. Remove from oven and let cool on rack for 5 minutes if using sour cream topping (cool completely if you are going to use whipped cream)

Make the sour cream topping:
In a bowl, whisk together the sour cream and sugar. Spread mixture over the top of the cheesecake and bake for 5 minutes more. Let the cheesecake cool in the pan on a rack, then chill overnight, covered.

When ready to serve, remove the side of the pan and garnish the top with pecan halves.