Libby's Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 granulated sugar
3 (8 oz) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 oz) can Libby's 100% Pure Pumpkin
2/3 cup Nestle Carnation Evaporated Milk
2 Tablespoons cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 oz) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
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Preheat oven to 350 degrees F
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto
bottom and 1 inch up sides of ungreased 9-inch spring form pan. Bake for 6-8 minutes (do
not allow to brown). Cool on wire rack for 10 minutes.
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.
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 of overnight. Remove side on spring form pan.
Thanks Angie a.k.a.. Angie N
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