Pumpkin Cheesecake With Sour Cream Topping

• 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 large eggs, room temperature, lightly beaten
• 2 cups sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Additional ground cinnamon
• Caramel sundae syrup
• Chocolate syrup
• Whipped cream
• Chocolate curls
• Ground cinnamon

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 350u0b0 for 5-7 minutes or until set. Cool for 10 minutes.
2. 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.
3. Place pan on a
4. . Bake at 350u0b0 for 55-60 minutes or until center is almost set.
5. 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.
6. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

graham cracker crumbs, sugar, butter, cream cheese, brown sugar, solidpack pumpkin, milk, cornstarch, ground cinnamon, ground nutmeg, eggs, sour cream, sugar, vanilla, cinnamon, caramel sundae syrup, chocolate syrup, cream, chocolate curls, ground cinnamon

Taken from www.tasteofhome.com/recipes/pumpkin-cheesecake-with-sour-cream-topping/ (may not work)