Crust 1 1/2 Graham Cracker Crumbs
1/3 C butter melted
1/4 c sugar
Cheesecake
3 8-ounce packages of cream cheese softened
1 cup sugar
1/4 cup packed light brown sugar
2 eggs
15 ounces pure pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 tsp cinn
1/2 tsp nutmeg
Topping
2 cups sour cream at room temp
1/3 c sugar
1 tsp vanilla
For Crust:
Combine graham cracker crumbs butter and sugar in med bowl.
Press into bottom of 9 inch spring form pan
bake in 350 degree oven for 6-8 minutes do not allow to brown cool on wire rack for 10 min
For Cheesecake
Beat cream cheese sugar and brown sugar in large mixer bowl till fluffy. Beat in eggs pumpkin and evap milk. add Cornstarch cinn and nutmeg. Beat well. Pour into crust bake at 350 degrees for 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 at 350 degrees for 5 minutes cool on wire rack Chill for several hours or overnight.
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