Pumpkin Cheesecake with Sour Cream Topping

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white 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 white sugar
• 1 teaspoon vanilla extract
• 1 pinch ground cinnamon, or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Mix the graham cracker crumbs, 1/4 cup white sugar and melted butter, press into the bottom of a 9-inch springform pan, and bake for 10 minutes. Let cool slightly.

2. Beat the softened cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, nutmeg and evaporated milk, and beat until fully combined.

3. Beat in the eggs one at a time on low speed, mixing only until each is blended. Pour the filling over the cooled crust.

4. Set the springform pan in a larger pan and pour in enough hot water to come about 1 inch up the sides. Bake for 50 minutes, until the edges are set and the center is nearly set.

5. While the cheesecake bakes, whisk the sour cream, 1/3 cup white sugar and vanilla extract together until smooth.

6. Remove the cheesecake from the water bath and spread the sour cream topping over it. Return to the oven and bake for 5 minutes more.

7. Dust the top lightly with the pinch of cinnamon, adjusting to taste (optional). Check that the center reaches 160°F (71°C) because the eggs must be fully cooked.

8. Cool the cheesecake on a rack for 1 hour, then refrigerate for at least 4 hours or overnight before removing the sides and slicing.