2 - pre-made graham cracker crusts
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter or margarine, melted
3 x 8 oz. pkgs cream cheese, softened
1 c. sugar
1/4 c. packed brown sugar
1 3/4 c. solid pack pumpkin or 2 1/4 c. fresh pumpkin
2/3 c. evaporated milk
2 tbsp. cornstarch
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
2 c. sour cream @ room temperature
1/4 - 1/3 c. sugar
1 tsp. vanilla
For Crust (if not pre-made)
Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1" up side of a 9" spring-form pan. Bake at 350 for 6-8 minutes. Do not allow to brown. Remove from oven; cool.
Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 for 55-60 minutes or until edge is set but center still moves slightly.
Combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Bake at 350 for 8 minutes. Cool on wire rack. Chill for several hours or overnight; remove side of pan.
Makes 16 servings (2 cheesecakes if using premade crusts)
When I make these cheesecakes I usually use fresh pumpkin and splenda instead of sugar. I've also tried it with 1/3 less fat cream cheese and it tastes the same.