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Recipe Libby's® Pumpkin Cheesecake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter
- 1/4 cup granulated sugar
- 3 (8 ounce) packages cream cheese
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- 2/3 cup NESTLE® CARNATION® Evaporated Milk
- 2 tablespoons cornstarch
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (16 ounce) container sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Preparing/Cooking:
- PREHEAT oven to 350 degrees F.
- COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl.
- Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
- Bake for 6 to 8 minutes (do not allow to brown).
- Cool on wire rack for 10 minutes.
- 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.
- 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.
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