Ingredients
1-1/2 cups graham cracker crumbs1/4 cup sugar1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup packed brown sugar1 can (15 ounces) solid-pack pumpkin1 can (5 ounces) evaporated milk2 tablespoons cornstarch1-1/4 teaspoons ground cinnamon1/2 teaspoon ground nutmeg2 large eggs, room temperature, lightly beatenSOUR CREAM LAYER:2 cups sour cream1/3 cup sugar1 teaspoon vanilla extractAdditional ground cinnamonOPTIONAL TOPPINGS:Caramel sundae syrupChocolate syrupWhipped creamChocolate curlsGround cinnamon
Preparation
In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.
