Click on a category to see more recipes in this category
Ingredients
Crust
1 1/2 Cups graham cracker crumbs
1/3 Cup butter, melted
1/4 Cup granulated sugar
Cheesecake
3 (8 oz) Packages cream cheese, softened
1 Cup granulated sugar
1/4 Cup Packed light brown sugar
2 Large eggs
1 (15 oz) Can pure pumpkin
2/3 Cup evaporated milk
2 Tablespoons corn starch
1 1/4 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
Topping
1 (16 ounce) Container sour cream at room temperature
1/3 Cup granulated sugar
1 Teaspoon vanilla extract
Instructions
Preheat oven to 350F.
For Crust: Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9� 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 to 60 minutes or until edge is 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. Remove side of springform pan.