Pumpkin Cheesecake

• 1 1/2 c. graham cracker crumbs
• 1/4 c. sugar
• 1/3 c. butter, melted
• 3 (8 oz.) pkg. cream cheese, softened
• 1 c. brown sugar, packed
• 1 (15 oz.) can pumpkin
• 2 Tbsp. cornstarch
• 1 1/4 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 (5 oz.) can evaporated milk
• 2 eggs
• 2 c. sour cream
• 1/3 c. sugar
• 1 tsp. vanilla
• additional cinnamon

1. Combine crumbs and sugar; stir in butter.
2. Press onto bottom and 1 1/2 inches up side of a greased 9 inch spring-form pan. Bake at 350u0b0 for 5 - 7 minutes or until set.
3. Cool 10 minutes.
4. In mixing bowl, beat cream cheese and brown sugar until smooth.
5. Add pumpkin, cornstarch, cinnamon and nutmeg.
6. Mix well.
7. Gradually beat in milk and eggs just until blended.
8. Pour into crust.
9. Place pan on baking sheet.
10. Bake at 350u0b0 for 55 - 60 minutes or until center is almost set.
11. Combine sour cream, sugar and vanilla; spread over filling.
12. Bake 5 minutes longer.
13. Cool on wire rack for 10 minutes.
14. Run knife around edge to loosen.
15. Cool 1 hour longer.
16. Chill overnight.
17. Remove sides of pan.
18. Let stand 30 minutes at room temperature.
19. Sprinkle with cinnamon.

graham cracker crumbs, sugar, butter, cream cheese, brown sugar, pumpkin, cornstarch, cinnamon, nutmeg, milk, eggs, sour cream, sugar, vanilla, additional cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=73796 (may not work)