Name: Pumpkin Cheesecake
Prep time: 25 s
Cook time: 55 s
Total time: 260 s
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup butter or margarinemelted; 1/4 cup granulated sugar; 3 packages (8 ounces each) cream cheeseat room temperature; 1 cup granulated sugar; 1/4 cup packed light brown sugar; 2 large eggs; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk; 2 tablespoons cornstarch; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 container (16 ounces) sour creamat room temperature; 1/3 cup granulated sugar; 1 teaspoon vanilla extract

MAKE IT

Step 1

Preheat oven to 350° F.

Step 2

Combine graham cracker crumbs, butter and 1/4 cup 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.

Step 3

Beat cream cheese, 1 cup 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.

Step 4

Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

Step 5

Combine sour cream, 1/3 cup 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.