Pumpkin Cheesecake

Preheat oven to 350

Crust:
1 1/2 cups graham cracker crumbs

1/3 cup melted butter
1/4 cup sugar

Filling:
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1 can 100% pure pumpkin
2 Tbsp cornstarch
2/3 cup evaporated milk
1 1/4 tsp cinnamon
1/2 tsp nutmeg

Topping:
1 16 oz container sour cream, at room temperature
1/3 cup sugar
1 tsp vanilla

For Crust:
Combine: grahman cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1 inch up side of 9 inch spring foam pan. Bake for 6 - 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For Filling:
Beat cream chees, sugar and brown sugar in lare mixing bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add coenstarch, cinnamon & nutmeg, beat well. Pour in to crust.

Bake for 55 -60 minutes or until edge is set but center still moves slightly.

For Topping:
Combine sour cream, sugar and vanilla 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 springfoam pan.

Makes 16 servings

This recipe is courtesty of Nestle