Pumpkin Cheesecake

Who needs pumpkin pie!!! The cheesecake should be made in advance and refrigerated for several hours before serving!

• Ready In: 1 hr 40 mins
• Serves: 8-10

Ingredients

• Crust

• 2  cups  finely crushed graham crackers (or pretzels)
• 1⁄3 cup sugar
• 3⁄4 cup  melted butter

• Cheese Cake

• 3 (8 ounce) packages cream cheese, softened
• 1 1⁄4 cups granulated sugar
• 3  eggs, slightly beaten
• 1 (15 ounce) can pumpkin
• 2⁄3 cup evaporated milk
• 2 1⁄2 tablespoons cornstarch
• 2 1⁄2 teaspoons pumpkin pie spice
• 1 (16 ounce) container sour cream
• 1⁄3 cup granulated sugar
• 1  teaspoon Bourbon (or vanilla)
• 1⁄2 cup  sliced almonds

Directions

1. Crust.
2. Preheat oven to 350 degrees F.
3. Stir together the crust ingredients.
4. Press to the bottom and 1 inch up side of ungreased 9-inch springform pan.
5. Bake for 6-7 minutes.
6. Cool completely on wire rack before filling.
7. Cheese Cake:
8. In a large mixing bowl, beat together cream cheese and sugar until fluffy.
9. Beat in eggs, pumpkin and evaporated milk.
10. Add cornstarch and pumpkin pie spice; beat well.
11. Pour into prepared pan.
12. Bake at 400 degrees for 12 minutes, then turn the oven down to 350 and bake an additional 50 - 60 minutes; the edge is set but center still moves slightly.
13. Combine sour cream, sugar and bourbon (or vanilla extract) in small bowl; mix well.
14. Spread sour cream mixture over surface of warm cheesecake; sprinkle sliced almonds on top.
15. Return to oven and bake for 5 minutes.
16. Run a knife around the edge of the cake to loosen.
17. Cool on wire rack.
18. Refrigerate for a least 3 hours.
19. Remove side of springform pan and serve.