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Pumpkin Cheesecake Recipe


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     Pumpkin Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16 (2 pies)

Cake- 3 packages (8 oz.) cream cheese, softened
1 C. sugar
1/4 C. brown sugar
15-16 oz. can pumpkin
2 eggs
2/3 C. evaporated milk
2 T. corn starch
1-1/4 t. cinnamon
1/2 t. nutmeg
2 C. sour cream, room temperature
1/4 - 1/3 C. sugar
1 t. vanilla
2 premade graham cracker crusts

For cake, beat cream cheese and sugars in large bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add corn starch, cinnamon and nutmeg, beat well.
Pour into 2 crusts. Bake at 350 55-60 minutes or until edge is set but center is still moves slightly.
For topping, combine sour cream, sugar and vanilla in small bowl. Spread over warm cakes. Bake at 350 for 8 minutes. Cool and chill for several hours or overnight.

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