Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup butter; 1/4 cup granulated sugar; 3 (8 ounce) packages cream cheese; 1 cup granulated sugar; 1/4 cup packed light brown sugar; 2 large eggs; 1 (15 ounce) can pumpkin puree; 2/3 cup evaporated milk; 2 tablespoons cornstarch; 1 1/4 tablespoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 (16 ounce) container sour cream; 1/3 cup granulated sugar; 1 teaspoon vanilla extract

Submitted by BCG Cookbook

"Great dessert for a Thanksgiving feast submitted by Sarah Jialanella."

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Ready In:: 1hr 30mins
Ingredients:: 15
Serves:: 8-10

ingredients

Crust Ingredients
1 ¹⁄₂ cups graham cracker crumbs
¹⁄₃ cup butter
¹⁄₄ cup granulated sugar
Cheesecake Ingredients
3 (8 ounce) packages cream cheese
1 cup granulated sugar
¹⁄₄ cup packed light brown sugar
2 large eggs
1 (15 ounce) can pumpkin puree
²⁄₃ cup evaporated milk
2 tablespoons cornstarch
1 ¹⁄₄ tablespoons ground cinnamon
¹⁄₂ teaspoon ground nutmeg
Icing Ingredients
1 (16 ounce) container sour cream
¹⁄₃ cup granulated sugar
1 teaspoon vanilla extract

directions

1. Preheat oven to 350 degrees.
2. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6-8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. 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.
4. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
5. 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.