Pumpkin Cheese Cake

Pumpkin Cheesecake with Sour Cream Topping: 

This will help you recycle your Fall pumpkins!

      Ingredients:Pie Crust

 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
2 cup fresh pumpkin or 1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten

       SOUR CREAM LAYER: 

2 cups (16 ounces) sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon

       OPTIONAL TOPPINGS: 

Caramel sundae syrup
Chocolate syrup
Whipped cream
Chocolate curls
Ground cinnamon

      Directions:

 In a small 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 large bowl,- beat cream cheese and brown sugar until smooth.

 Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; 

beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet

Bake at 350° for 55-60 minutes or until center is almost set.

In a small bowl, 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.

 For best results Chill overnight.
Remove sides of pan. Let stand at room temperature 15-20 minutes before slicing

  If desired- serve with toppings.  

       Recipe by my Daughter Brittany G.