Donna's Pumpkin Cheesecake
1 1/2 cups graham-cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 3/4 cups (15-ounce can) pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups (16-ounce container) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Combine graham-cracker crumbs, butter and granulated sugar in medium bowl.
Press onto bottom and one 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 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 at 350 F 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 at 350 F for 5 minutes. Cool on wire rack. Chill for several hours or overnight. Remove side of springform pan.
TIP: Spray the bottom and side of the cheesecake pan with no-stick spray before adding the crumbs. Make sure the cream cheese is at room temperature. To avoid lumps, make sure the cream cheese and sugar are thoroughly combined before adding the other ingredients.
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