| Crust: 1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar Cheesecake: 3 pkg. (8-ounce) each cream cheese
1 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1-3/4 cup (15-ounce) can solid packed pumpkin
2/3 cup Carnation evaporated milk
2 tbls. cornstarch
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg Topping: 2 cups (16-oz carton sour cream, at room temp)
1/3 cup granulated sugar
1 tsp. vanilla extract | |
| For crust- Combine graham cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake in preheated 350 oven for 6-8 min Do not allow to brown. Cool on wire rack for 10 min. For cheesecake- Beat cream cheese, sugar & brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon & nutmeg, beat well. Pour into crust. Bake at 350 degrees for 55-60 min or until edge is set but center still moves slightly. For topping- Combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Bake at 350 for 5 min. Cool on wire rack. Chill for several hours or overnight; Remove side of springform pan. Submitted by John Putnum |
