Pumpkin Cheesecake

Firmly press the graham cracker crust into the bottom of an 8-inch springform pan. Bake at 350ºF for 15 minutes or until golden brown.

Combine 2/3 of brown sugar, and all of the spices in a bowl. Set aside.

In a large bowl beat cream cheese until smooth, about 30 to 60 seconds. Gradually add the sugar mixture until smooth and creamy, about 1 or 2 minutes .

Beat in eggs one at a time until well-blended, scraping the sides of the bowl as you go.

Add pumpkin puree and beat until just blended.

Scrape the batter over the crust and smooth the top.

Place a cake pan or loaf pan of water in the oven to moisten the air. Place the springform pan on a baking sheet and bake at 350ºF for 30 minutes . Reduce the temperature to 325ºF and bake for 10 minutes longer or until the edges of the cheesecake are puffed but the centre still looks moist and jiggles when the pan is tapped, about 10 minutes more.

Meanwhile, whisk together the sour cream, remaining 1/4 cup of brown sugar and vanilla until well-blended. Pour on top of hot cake and tilt the pan to spread the topping evenly. Return to the oven for 7 minutes .

Remove from oven and place pan on a wire rack and cover the pan and rack with a large inverted bowl or post so that the cake cools slowly. Let cool completely before refrigerating. Refrigerate for at least 6 hours, preferably 24 hours before serving.

Graham Cracker Crumb Crust With a fork or a food processor, mix the ingredients well.

From The Joy of Cooking by Marion Rombauer Becker et. al. (1997, Scribner)