PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

By Shirl

"Why not surprise Thanksgiving guests with this luscious cheesecake instead of the traditional pie?" suggests field editor Dorothy Smith of El Dorado, Arkansas.

Ingredients

• FILLING:
• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3 packages (8 ounces each)
• cream cheese, softened
• 1 cup packed brown sugar
• 1 can (15 ounces) solid-pack
• pumpkin
• 2 tablespoons cornstarch
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 can(5 ounces) evaporated milk
• 2 eggs
• TOPPING:
• 2 cups (16 ounces) sour cream
• 1/3 sugar
• 1 teaspoon vanilla extract
• Additional ground cinnamon

Preparation

Step 1

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 -1/2 in. up the sides of a greased 9-in. spring­form pan. Bake at 350 for 5-7 minutes or until set. Cool for 10 minutes.

In a mixing bowl, beat cream cheese
and brown sugar until smooth. Add the pumpkin. cornstarch, cinnamon and nut­meg; mix well. Gradually beat in milk and eggs just until blended. Pour into crust.

Place pan on a baking sheet. Bake at 350 for 55-60 minutes or until center is almost set. Combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.

Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrig­erate leftovers. Yield: 12-14 servings.

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