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Instructions |
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Preheat oven to 350 degrees. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6-8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
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Beat cream cheese, granulated sugar and brown sugar in large mixing bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
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Bake for 55-60 minutes or until edge is set but center still moves slightly.
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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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Originally Submitted
3/6/2010
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