Pumpkin Cheesecake

Pumpkin Cheesecake by Miriam Webb

Crust:
1 ½ cup graham cracker crumbs (1 pkg.)
¼ cup sugar
1/3 cup butter
Combine and fill bottom and 1” up side of 9” spring-form pan. Bake at 350 for 6-8 minutes. Then cool. (Do not brown.)


Cheesecake:
3 pkg. cr. cheese
1 cup sugar
¼ cup brown sugar
Beat until fluffy.
1 ¾ cup pumpkin
2 eggs
2/3 cup evaporated milk
Add and beat.
2 TBS cornstarch
1 ¼ tsp. cinnamon
½ tsp. nutmeg
Add and beat. Pour into pan and bake at 350 for 55-60 minutes – until edges set and center moves slightly.

Topping:
2 cups sour cream (16 oz) at room temp
¼ - 1/3 cup sugar
1 tsp. vanilla

Mix and spread over cheesecake.

Bake at 350 for 8 minutes. Cool.
Chill for several hours (overnight).