Pumpkin Cheesecake

1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. ground cinnamon
1/3 c. butter, melted

3 (8 oz.) packages cream cheese
1 c. granulated sugar
1/4 c. light brown sugar
2 eggs
1 (15 oz.) can 100% pure pumpkin
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg

1 (16 oz.) container sour cream
1/3 c. granulated sugar
1 tsp. vanilla extract

Prepare the Crust:
1.  Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter.  Press into the bottom of a 9" springform pan lined with parchment paper.

2.  Bake for 6-8 minutes.  Do not let it brown.

Prepare the Cheesecake:
3.  Make sure your cream cheese and eggs are at room temperature (this is important!).  Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy.  Beat in eggs, pumpkin, and evaporated milk.  Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg.  Beat well.

4.  Pour into prepared crust.  Bake at 350 degrees for 55-60 minutes.  The edge should be set and the middle still moves slightly.

Prepare the Topping:
5.  Combine sour cream, 1/3 cup granulated sugar, and vanilla.  Spread over cheesecake.  Bake for 5 minutes more.  Refrigerate cheesecake over night.

Source:  The Kitchen is My Playground