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Pumpkin Cheesecake Crust 1 1/2 cups graham cracker crumbs 1/3 cup butter or margarine , melted 1/4 cup granulated sugar Cheesecake 3 pkg. (8 oz. each) cream cheese , softened 1 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs 1 can (15 oz.) Pure Pumpkin 2/3 cup Evaporated Milk 2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg Topping 1 container (16 oz.) sour cream , at room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract Preheat oven to 350 degrees 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 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. |
Recipe courtesy of Nana's Kitchen :o)
http://freepages.genealogy.rootsweb.com/~karencassell/
Graphics graciously provided by Helena at Graphic Garden.