Pumpkin Cheesecake with Sour Cream Topping

Ingredients

• 1 cup brown sugar packed
• 0.3 cup butter melted
• 2 tablespoons cornstarch 
• 24 ounce cream cheese softened
• 2  eggs 
• 5 ounce evaporated milk canned
• 1.5 cups graham cracker crumbs 
• 1.3 teaspoons ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 15 ounce solid pack pumpkin canned
• 2 cups cup heavy whipping cream sour
• 1 teaspoon vanilla extract 
• 0.3 cup sugar white

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• springform pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
3. Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
4. Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust.
5. Place pan on a baking sheet.
6. Bake in preheated oven until center is almost set, 55 to 60 minutes.
7. Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl.
8. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
9. Remove sides of pan; let stand at room temperature 30 minutes before slicing.
10. Sprinkle with cinnamon.