Pumpkin Cheesecake with Sour Cream Topping

Crust:

1-1/2 C gingersnap crumbs

¼ C sugar

3T melted butter

Preheat oven to 350 degrees.  In a bowl, combine crumbs and sugar and stir in butter.  Press into bottom and 1-1/2” up the sides of a 9” springform pan.  Bake 5-7 minutes until set.  Remove from oven and cool for 10 minutes.

Filling:

3 packages (8 oz. each) cream cheese

1 C brown sugar

15 oz. solid-pack pumpkin

2 T cornstarch

1-1/4 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

1/8 tsp ground cloves

5 oz. evaporated milk

2 eggs

Topping:

2 C sour cream

1/3 C sugar

1 tsp vanilla

In a mixing bowl, beat cream cheese and brown sugar until smooth.  Add the pumpkin, cornstarch, spices and mix well.  Gradually beat in milk and eggs until just blended.  Pour into crust.  Bake at 350 degrees for 55-60 minutes or until center is almost set.  Combine the sour cream, sugar and vanilla and spread over filling.  Bake 5 minutes  longer. 

Cool on a wire rack 10 minutes. Carefully run a knife around the edge of the pan to loosen.  Cool 1 hour longer.   Chill overnight.

Remove sides of pan; let stand at room temperature for 30 minutes before slicing.  Sprinkle with cinnamon.  Refrigerate leftovers.