3 packages (8oz) cream cheese softened (I use reduce fat/fat free if I can)
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15oz) Libby's 100% pure pumpkin
2/3 cup (5 fl oz) carnation evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 container (16oz) sour cream (once again reduce fat/fat free if I can) at Room Temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
For Crust- Combine graham cracker crumbs, butter and granulated sugar in a medium bowl. Press onto bottom and 1 inch up the side of a 9-inch spring form pan. Bake 6-8 minutes (do not allow to brown) Cool on a wire rack for 10 minutes
For Cheesecake- Beat cream cheese, granulated sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; Beat well. Pour into crust. Bake 55-60 minutes or until edge us set but center still moves slightly.
For Topping- Combine sour cream, granulated sugar and vanilla extract in a 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 spring form pan.
Some FYI- If you buy the pre-made crust, this will make two cheesecakes, with my experience. When I make this, I use a 9x13 cake pan and use the same amount of ingredients to make the cheesecake and topping.
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