Wow a holiday crowd with this amazing pumpkin
cheesecake!
Pumpkin Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Topping:
2 cups sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350°F
(175°C).
For Crust: Combine graham cracker crumbs,
butter and granulated sugar in medium bowl. Press onto bottom
and 1-inch up side of 9-inch springform pan. Bake for 6 to 8
minutes (Do Not Allow to Brown). Cool on wire rack for 10 minutes.
For Filling: 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.
For Topping: 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.
Makes 16 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
