2/3 cup (5 fl. oz. can) undiluted CARNATION Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups (16 oz carton) sour cream, at room temperature
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
Instructions
For Crust- Combine graham cracker crumbs, sugar, and
butter in medium bowl. Press onto bottom and 1 inch
up side of 9-inch springform pan. Bake in preheated
350 degree F. oven for 6 to 8 minutes. Do not allow
to brown. Remove from oven; cool.
For Cheesecake- Beat cream cheese, granulated sugar,
and brown sugar in large mixer bowl until fluffy.
Beat in pumpkin, eggs and evaporated milk. Add
cornstarch, cinnamon and nutmeg; beat well.
Pour into crust. Bake in preheated 350 degree F.
oven for 55 to 60 minutes or until edge is set.
For Topping- Combine sour cream, sugar and vanilla
in small bowl. Spread over surface of warm
cheesecake. Return to 350 degree oven and bake for
5 minutes. Cool on wire rack. Remove side of pan;
chill several hours of overnight.
Serving
Suggestions
Serve for Thanksgiving dinner!
Originally Submitted
1/3/2011
0 Out of 5 from
0 reviews
You can add this Pumpkin Cheescake recipe to your own private DesktopCookbook.
