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Pumpkin Cheesecake

Pumpkin Cheesecake has a unique combination of flavors, a heavenly smooth texture and an irresistible graham cracker crust. This will definitely become a holiday favorite.

Pumpkin Cheesecake
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    0
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Ingredients

  • CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter or margarine
  • 1/4 cup granulated sugar
  •  
  • CHEESECAKE:
  • 3 packages (8 oz. each) cream cheese
  • 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) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  •  
  • TOPPING:
  • 1 container (16 oz.) sour cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

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 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.