I love a decadent cheesecake every now and then. And, this is one of my favorite seasonal recipes! I have it in my Thanksgiving rotation, and it makes the cut about every two years or so. This time, I’m making it for a dear friend who requested it for her feast. It is made with love!
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
3 (8 oz.) packages cream cheese, softened
1 cup granualted sugar
1/4 cup packed brown sugar
1 3/4 cups pumpkin puree
2/3 cups evaporated milk
2 Tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups (16 oz) sour cream, room temp
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
Combine crust ingredients in bowl. Press onto bottom and up 1 in side of 9 in. springform pan. Bake in 350 degree preheated oven 6 to 8 minutes. Do not allow to brown. Remove from oven, cool.
Beat cream cheese and sugars in bowl until fluffy. Beat in pumpkin, eggs and milk. Add cornstarch, cinnamon and nutmeg. Beat well and pour into crust. Bake 350 for 55-60 minutes until edge is set and center still moves slightly. I bake in a water bath. Cover botttom of springform with foil to keep water out. Set on a baking sheet with sides, and pour hot water into pan halfway up. This will help steam the cake and prevent cracks. It is optional because it will be covered with the topping.
For topping combine sour cream, sugar and vanilla in bowl. Spread over surface of warm cake. Bake at 350 for 8 minutes. Cool on wire rack. Chill for several hours or overnight. Carefully remove side of pan.