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Pumpkin: Pumpkin Cheesecake with Sour Cream Topping

Source of Recipe

Dorothy Smith


List of Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING:
24 ounces cream cheese, softened
15 ounces solid pack pumpkin
2 tablespoons cornstarch
1/2 teaspoon ground nutmeg
5 ounces evaporated milk
2 eggs

TOPPING:
16 ounces sour cream
1/3 cup sugar
1 teaspoon vanilla
ground cinnamon


Recipe

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 350ºF 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 netmeg; mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Place pan on a baking sheet.

Bake at 350ºF 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.