Pumpkin Cheesecake

PREHEAT oven to 350° F

• CRUST

·         1 1/2 cups graham cracker crumbs

·         1/3 cup butter or margarine, melted

·         1/4 cup granulated sugar
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

• CHEESECAKE

·         3 packages (8 oz. each) cream cheese, softened

·         1 cup granulated sugar

·         1/4 cup packed light brown sugar

·         2 large eggs

·         1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

·         2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk

·         2 tablespoons cornstarch

·         1 1/4 teaspoons ground cinnamon

·         1/2 teaspoon ground nutmeg

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

• TOPPING

·         1 container (16 oz.) sour cream, at room temperature

·         1/3 cup granulated sugar

·         1 teaspoon vanilla extract

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.

from LIBBY'S®