Pumpkin Cheesecake

Customer Rating: 5

Yield: 16 servings

Ingredients

CRUST:
1-1/2	cups	graham cracker crumbs

1/4	cup	granulated sugar

1/4	cup	butter or margarine, melted

CHEESECAKE:
3	pkgs.	(8 oz. each) cream cheese, softened

1	cup	granulated sugar

1/4	cup	packed light brown sugar

2		eggs

1	can	(15 oz.) solid pack pumpkin (1 3/4 cup)

2/3	cup	(5 fl. oz. can) evaporated milk

2	tablespoons	cornstarch

1-1/4	teaspoons	ground cinnamon

1/2	teaspoon	ground nutmeg

TOPPING:
2	cups	(16 oz. container) sour cream, at room temperature

1/3	cup	granulated sugar

1	teaspoon	vanilla extract

		Orange segments (optional)

Directions:

For Crust:
Combine graham cracker crumbs and granulated sugar in medium bowl; stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350 F oven for 6 to 8 minutes (do not allow to brown). Cool on wire rack.

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 in 350 F oven for 55 to 60 minutes or until edge is set but center still moves slightly.

For Topping:
Combine sour cream, granulated sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Bake in 350 F oven for 5 minutes. Cool on wire rack. Chill for several hours or overnight. Garnish with orange segments. Remove side of springform pan before slicing.

Customer Comments

Millie Paw Paw, MI

“This is better than pumpkin pie! It can be made ahead of time too. ”

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Harps Recipes

http://www.harpsfood.com/Recipes/Detail/19/