Pumpkin Cheesecake

I was in the mood to bake something festive and something I KNEW my dad would love. He LOVES cheesecake (as do I), but our stomachs hate us afterwords. SO I decided to make it a little different. I used organic cream cheese and organic sour cream, instead of the overly processed stuff (thank you mom for the idea). After I chilled it over night, I went into the kitchen in the morning and saw that a piece was taken out! Dad had some for breakfast! We both felt just fine after we ate it too (which was such a good thing!). Anyways, enough of this blabbering, here is the recipe!

Pumpkin Cheesecake:

Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING:
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
1 can (15 oz) solid-pack pumpkin
1 can (5 oz) evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten

TOPPING:
2 cups (16 oz) sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon (for garnish)

Directions:
1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan. Bake at 350 for 5-7 minutes or until set. Cool for 10 minutes.
2. In a large bowl, beat the cream cheese, brown sugar, pumpkin, milk, cornstarch, cinnamon, and nutmeg until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
3. Place pan on a baking sheet. Bake at 350 for 55-60 minutes or until center is almost set.
4. 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.
5. Let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.
Yield 12-14 servings