Ingredients
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Crust
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1 and 1/2 cups Graham Cracker Crumbs
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1/4 cup Sugar
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1/3 cup Buttermelted
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Cheesecake
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24 oz Cream Cheesesoftened
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1 cup Sugar
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1/4 cup Brown Sugarpacked, light brown
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1 and 3/4 cups Libby's Solid Pack Pumpkin
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2 Eggs
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2/3 cup Evaporated MilkCarnation brand
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2 tbsp Cornstarch
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1 and 1/4 tsp Cinnamon
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1/2 tsp Nutmeg
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Topping
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16 oz Sour Creamroom temperature
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1/4 to 1/3 cup Sugar
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1 tsp Vanilla Extract
Directions
Steps
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1
Done
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Prepare the CrustPreheat oven to 350 degrees. |
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2
Done
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Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch spring form pan. |
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3
Done
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Bake in preheated 350 degree oven for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool. |
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4
Done
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Prepare the CheesecakeBeat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. |
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5
Done
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Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. |
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6
Done
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Pour into crust. Bake in preheated 350 degree oven for 55-60 minutes or until edge is set. |
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7
Done
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Prepare the ToppingCombine sour cream, sugar and vanilla in a small bowl. Spread over surface of warm cheesecake. |
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8
Done
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Return to 350 degree oven and bake for 5 minutes. Cool on wire rack. Remove side of pan; chill several hours or overnight. |
