pumpkin cheescake

By Erikdi

Ingredients

• FILLING:
• 12-14 ServingsPrep: 15 min. + cooling Bake: 55 min. + chillingIngredients
• 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
• 1 can (5 ounces) evaporated milk
• 2 tablespoons cornstarch
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• TOPPING:
• 2 cups (16 ounces) sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Additional ground cinnamon

Preparation

Step 1

Directions
In a small 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 large bowl, beat the cream cheese, brown sugar, pumpkin, milk, cornstarch, cinnamon and nutmeg until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
In a small bowl, 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.
Let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers. Yield: 12-14 servings.