PUMPKIN CHEESECAKE II

Pumpkin Cheesecake II image

Make and share this Pumpkin Cheesecake II recipe from Food.com.

Provided by Nancy Van Ess

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup butter or 1/3 cup margarine, melted
1/4 cup granulated sugar
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup brown sugar, packed
2 eggs
1 3/4 cups solid pack pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg, ground
2 cups sour cream, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Steps:

Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl.
Press onto bottom and 1" up side of 9" springform pan.
Bake in preheated 350 degree oven for 6-8 min.
Do not allow to brown.
Cool on wire rack for 10 min.
Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy.
Beat in eggs, pumpkin and milk.
Add cornstarch, cinnamon and nutmeg.
Beat well.
Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
Topping: Combine sour cream, sugar and vanilla in med. bowl.
Spread over surface of warm cheesecake. Bake for an additional 5 min.
Cool on wire rack.
Chill for several hours or overnight. Remove side of springform pan before serving.

Nutrition Facts : Calories 389.8, Fat 26.3, SaturatedFat 14.8, Cholesterol 98.3, Sodium 252.5, Carbohydrate 34.8, Fiber 0.4, Sugar 28.2, Protein 5.3

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