Pumpkin Cheese Cake

By melissawelch

Ingredients

• CRUST:
• 1 1/2 cups graham Cracker crumbs
• 1/4 Cup sugar
• 1/3 cup butter or margarine, melted
• CHEESECAKE:
• 3 packages (8 oz each) cream sheese, softened
• 1 cup sugar
• 1/4 cup packed brown sugar
• 1 3/4 cups Libby's pumpkin
• 2 eggs
• 1 2/3 cup Evaporated milk
• 2 Tablespoons cornstarch
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• TOPPING:
• 2 cups sour cream (room temp)
• 1/4 to 1/3 cup sugar
• 1 tsp vanilla

Details

Servings 16

Preparation

Step 1

CRUST:
Combine ingredients and press into bottom and 1 inch up side of 9 inch spring-form pan. Bake in preheated 350 degree oven for 6-8 minutes. So not allow to brown. Remove form oven and cool.

CHEESECAKE:
Beat cream cheese and sugars in a large bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon, nutmeg. Mix well. Pour into crust. Bake at 350 for 55-60 minutes or until edge is set, but center still moves slightly.

TOPPING:
Combine ingredients and spread over surface of warm cheesecake. Bake at 350 for 8 minutes. Cool on wire rack. Chill for several hours or overnight. Remove side of pan.

Enjoy!!