Pumpkin Cheesecake

Incredients

  • For crust
    • 1 ½ cup graham cracker crumbs (crushed)
    • ⅓ cup butter, melted
    • ¼ cup granulated sugar (for crust)
  • For filling
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar (for cheesecake)
    • ¼ cup packed light brown sugar (packed)
    • 2 large eggs
    • 15 oz Libby's Pure Pumpkin
    • ⅔ cup (5 fl.-oz can) Evaporated Milk
    • 2 tbsp cornstarch
    • 1 ¼ tsp ground cinnamon
    • ½ tsp ground nutmeg

Directions

  1. First make the crust.
    • Preheat oven to 350° F.
    • Combine graham cracker crumbs, butter, and granulated sugar in medium bowl.
    • Press onto bottom and 1 inch up side of 9-inch spring form pan.
    • Bake for 6 to 8 minutes (do not allow to brown).
    • Cool on wire rack for 10 minutes.
  2. Next, make the cheesecake mix.
    • 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 and then pour into crust.
    • Bake for 55 to 60 minutes or until edge is set but center still moves slightly.