Mom’S Best Pumpkin Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup canned pumpkin
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground nutmeg
• Optional: Whipped cream, additional ground cinnamon and caramel syrup

1. Preheat oven to 325u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a
3. . Bake until set, 10-15 minutes. Cool on a wire rack.
4. For filling, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg.
5. Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling.
6. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.

graham cracker crumbs, sugar, butter, cream cheese, sugar, cornstarch, vanilla, eggs, pumpkin, ground cinnamon, ground nutmeg, cream

Taken from www.tasteofhome.com/recipes/mom-s-best-pumpkin-cheesecake/ (may not work)