Pumpkin Cheesecake with Sour Cream topping!

If you can't decide between cheesecake and pumpkin pie, then make this amazing pumpkin cheesecake! IT IS SO GOOD and PERFECT for Thanksgiving!

Ingredients:

For the crust-

• 1 1/2 cups of crushed ginger snaps (or any type of spiced wafer)

• 1/3 cup melted unsalted butter

• 1/4 cup sugar

For the filling-

• 3 8 oz. packages of cream cheese, softened

• 1 15 oz. can of pumpkin puree

• 2 eggs

• 3/4 cup sugar

• 1/2 cup brown sugar

• 2/3 cup evaporated milk

• 1/2 tsp. salt

• 1 Tbsp. pumpkin pie spice

• 2 Tbsp. corn starch

For the topping-

• 1 16 oz. container of sour cream

• 1/3 cup sugar

• 1 tsp. vanilla extract

1. Preheat the oven to 350 degrees. Prepare a 9 inch springform pan by lining the bottom with foil and spraying it with nonstick cooking spray.

2. Mix all of the ingredients together for the crust in a bowl. Pour it into the springform pan. With clean hands, spread the mixture evenly.

3. Bake the crust on a baking sheet for 8 minutes.

4. While the crust bakes, work on the filling.

5. In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese, and both sugars. Let it mix for about 30 seconds. Scrap down the bowl.

6. Add in the eggs, pumpkin puree, evaporated milk, salt, pumpkin pie spice, and corn starch. Mix on low speed for about a minute or until super creamy.

7. Pour the filling into the slightly cooled crust.

8. Bake for exactly one hour.

9. In a separate bowl, mix together the 3 ingredients for the topping.

10. Spread the mixture over the hot cheesecake and bake for another 5 minutes.

11. After 5 minutes, take the cheesecake out and let it cool on the counter for about an hour. Pop it into the fridge (covered) and let it set for at least 6 hours.