In a bowl, combine crumbs and sugar; stir in butter. Press onto bottom and 1/2inch up sides of greased 9inch springform pan. Bake at 350degrees for 5-7 minutes or until set. Cool for 10 minutes.
In a mixing bowl, beat cream cheese and brown sugar until smooth. Add pumpkin, cornstarch, cinnamon and nutmeg; mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Bake at 350 degrees for 55-60 minutes or until center is almost set.
Combine sour cream, sugar and vanilla; spread over filling.Bake 5 minutes longer. Cool on wire rack for 10minutes. Carefully run knife around edge of pan to loosen; Cool for 1 hour longer. Chill overnight. Remove sides of pan; let stand at room temperature for 30 minutes before slicing. Srinkle with cinnamon if desired.
Originally Submitted
10/19/2008
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