••••PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING••••

(Source: letsdishrecipes & photos also)

Serves 12

Ingredients

Crust

1. 1-1/2 cups graham cracker crumbs
2. 3 tablespoons sugar
3. 1/2 teaspoon cinnamon
4. 1/3 cup butter, melted

Filling

1. 3 (8 oz.) packages cream cheese, softened
2. 1 cup packed brown sugar
3. 1 teaspoon vanilla
4. 1 (15 oz.) can pumpkin
5. 1 (5 oz.) can evaporated milk
6. 2 tablespoons cornstarch
7. 1 teaspoon ground cinnamon
8. 1/2 teaspoon ground nutmeg
9. 1/4 teaspoon ground ginger
10. 2 eggs, lightly beaten

Sour Cream Topping

1. 2 cups (16 oz.) sour cream
2. 1/3 cup sugar
3. 1 teaspoon vanilla extract
4. 1/4 teaspoon ground cinnamon
5. Caramel sauce (optional)
   

Instructions

1. Preheat oven to 350 degrees. In a small bowl, combine graham cracker crumbs, sugar and cinnamon. Stir in melted butter. Press onto the bottom and part-way up the sides of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes.
2. In a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon, nutmeg and ginger.
3. Add eggs and beat on low speed until just combined. Pour into the prepared crust. Place the cheesecake on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set.
4. Meanwhile, in a small bowl, combine the sour cream, sugar, vanilla and cinnamon for the topping. Spread carefully over baked cheesecake then return cheesecake to oven for 5 more minutes.
5. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool on counter for 1 hour before placing cheesecake in the refrigerator to chill overnight.
6. To serve: remove sides of pan and slice. If desired, drizzle with caramel sauce before serving.