Pumpkin Cheesecake

By lbbowman

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter or margarine, melted
• 1/4 cup granulated sugar
• 3 packages (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 2/3 cup (5 fl.-oz can) NESTLE® CARNATION® Evaporated Milk
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 8 oz sour cream
• 2 1/2 TBSP Sugar
• 1/2 tsp vanilla extract

Preparation

Step 1

PREHEAT oven to 350 F.
FOR CRUST:
COMBINE graham cracker crumbs, butter and granulated sugar in
medium bowl. Press onto bottom and 1 inch up side of 9-inch
springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool
on wire rack for 10 minutes.
FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer
bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

Bake for 55-60 minutes or until edges are set but center still moves slightly.

For topping
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight.