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PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Pumpkin Cheesecake with Sour Cream Topping

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INGREDIENTS

Servings: 12 - 14

1-1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

Filling:

3 pkgs. (8 oz. each) cream cheese, softened

1 cup packed brown sugar

1 can (15 oz.) solid pack pumpkin

2 tablespoons cornstarch

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 can (5 oz.) evaporated milk

2 eggs

Topping:

2 cups (16 oz.) sour cream

1/3 cup sugar

1 teaspoon vanilla extract

additional ground cinnamon

DIRECTIONS

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-in. springform pan. Bake at 350ºF for 5 to 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 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 for 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.