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Pumpkin Cheesecake w/Sour Cream Topping




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=16193

List of Ingredients




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

FILLING:
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 cup sugar
1 teaspoon vanilla extract
Additional 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 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.