Pumpkin Cheeseccake

Ingredients

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup butter
• Cheesecake:
• 3 8 ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 3/4 cups solid packed pumpkin
• 2 eggs
• 2/3 cup evaporated milk, undiluted
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• Topping:
• 2 cups sour cream, at room temperature
• 1/4 cup granulated sugar
• 1 teaspoon vanilla

Method

• Crust: Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1" up side of 9 inch springform pan. Bake in preheated 350F oven for 6-8 minutes. Do not allow to brown. Remove from oven and cool.
• Cheesecake: Beat cream cheese, granulated sugar and brown sugar in large mixer bow until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake in preheated 350F oven for 55-60 minutes or until edge is set.
• Topping: Combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 305F oven and bake for 5 minutes. Cool on wire rack. Remove side of pan; chill several hours or overnight.

Notes

• Description:
• "This is by far one of my favorite holiday desserts....creamy and
• delicious!"
• SERVINGS: 12
• SOURCE: Libby's