| Category: | | Desserts | | Style: | | American | | Servings: | | 16 |
Description:
Recipe from Libby (as in the people who make canned pumpkin) for a great pumpkin cheesecake. Casey's favorite. I refuse to make anything pumpkin with the canned stuff, however - it's so easy and so much better to bake a pie pumpkin and puree the flesh.
Ingredients:
Crust: (we usually substitute 2 prepared crusts)
1-1/2c. graham cracker crumbs
1/3 c. butter
1/4 c. granulated sugar
Filling:
3 packages cream cheese (8oz each)
1c. granulated sugar
1/4c. packed light brown sugar
2 large eggs
1 can pumpkin puree (15oz, about 1-3/4c. baked pie pumpkin puree)
2/3c. evaporated milk
2 tbsp. cornstarch
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
16oz sour cream
1/3c. granulated sugar
1 tsp. vanilla extract
Directions:
Preheat oven to 350.
Combine graham cracker crumbs, butter, and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9" springform 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 55-60 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 or overnight. Remove side of springform pan. 
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