Pumpkin Cheesecake with Sour Cream Topping

By ezunich

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 tbs cornstarch
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 can (5 ounces) evaporated milk
• 2 eggs
• TOPPING:
• 2 cups (16 ounces) sour cream
• 1/3 cup sugar
• 1 tsp vanilla extract
• Additional ground cinnamon

Details

Servings 12

Preparation

Step 1

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9 inch 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 2 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 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. Refrigerate leftovers.