Pumpkin Cheesecake

IngredientsFor the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

For the Filling:

• 3 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs
• 1 (15 ounce) pumpkin puree
• 2/3 cup evaporated milk
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Topping:

• 1 (16 ounce) sour cream, at room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• Optional Garnish:
• Sugar Pecans
• Easy Caramel Sauce

InstructionsFor the Crust:

• Preheat oven to 350 degrees.
• Combine the graham cracker crumbs, butter, sugar and cinnamon.
• Press into the bottom and 1-inch up the sides of a 9-inch springform pan.
• Bake 6 to 8 minutes Do not allow to brown

For the Filling:

• In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy.
• Beat in egg, pumpkin and milk.
• Add cornstarch, cinnamon and nutmeg.
• Beat until all ingredients are smooth and combined.
• Pour into crust.
• TIP: For protection I always place my cheesecake on a cookie sheet.
• Bake 55 to 60 minutes or until edge is set and center still moves slightly.

For Topping:

• In a small bowl stir together the sour cream, sugar and vanilla.
• Spread over warm cheesecake.
• Bake 10 minutes.
• Cool on wire rack.
• Refrigerate several hours or overnight.
• Remove side of pan.

Optional Garnish:

• Top with Sugar Pecans and drizzle with Easy Caramel Sauce.
• Serve extra nuts and caramel sauce on the side.

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