Pumpkin Cheesecake with Sour Cream Topping

By TrayH

Pumpkin Cheesecake with Sour Cream Topping Recipe photo by Taste of Home

Why not surprise Thanksgiving guests with this luscious cheesecake instead of the traditional pie?

Ingredients

• ~For the FILLING:
• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar
• 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
• ~For the SOUR CREAM LAYER:
• 2 cups (16 ounces) sour cream
• 1/3 cup sugar
• 1 teaspoon McCormick® Pure Vanilla Extract
• Additional ground cinnamon
• ~OPTIONAL TOPPINGS:
• Caramel sundae syrup
• Chocolate syrup
• Whipped cream
• Chocolate curls
• Ground cinnamon

Preparation

Step 1

* 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. Chill overnight.

* Remove sides of pan.

* Let stand at room temperature 30 minutes before slicing.

* If desired, serve with toppings.