pumpkin cheesecake with sour cream topping

Ingredients

• Servings: 14
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup packed brown sugar
• 1 (15 ounce) can solid pack pumpkin
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (5 ounce) can evaporated milk
• 2 eggs
• 2 cups sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 pinch ground cinnamon, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 10 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9-inch springform pan.
• combine graham cracker crumbs and 1/4 cup sugar in a bowl; stir in butter. press crust the bottom and 1 1/2-inches up the side of prepared springform pan.
• bake in preheated oven until set and lightly browned, 5 to 7 minutes. cool for 10 minutes.
• meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. gradually beat in evaporated milk and eggs until just blended; pour into crust. place pan on a baking sheet.
• bake in preheated oven until center is almost set, 55 to 60 minutes.
• combine sour cream, 1/3 cup sugar, and vanilla extract in a small bowl. spread sour cream topping over cheesecake and bake 5 minutes longer. cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
• remove sides of pan; let stand at room temperature 30 minutes before slicing. sprinkle with cinnamon.