Pumpkin Cheese Cake

By á-48714

Libby's

Ingredients

• 1/3 cup butter, melted
• 1/4 cup granulated sugar
• Cheesecake
• 3 packages cream cheese, 8 oz each
• 1 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 3/4 cups pumpkin
• 2/3 cup evaporated milk, 5 oz can
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• Topping
• 16 ounces sour cream, @ room temp.
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees.
For crust: Mix cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1" up the side of 9" spring form pan. Bake for 6 - 8 minutes. (Do not allow to brown) Cool on wire rack for 10 minutes.
For Cheesecake: Beat cream cheese, white sugar and brown sugar in large mixing bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
For topping: Mix sour cream, sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.