PUMPKIN CHEESECAKE

Crust

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup butter or margarine, melted

Cheesecake

3 (8oz) Cream cheese softened (very important)

1 cup granulated sugar

1/4 cup light brown sugar

1 3/4 cups (15oz can) Libbys solid pack pumpkin

2 eggs

2/3 cup (5 oz) can undiluted evaporated milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

Topping

2 cups (16oz) sour cream, room temp

1/4 to 1/3 cup granulated sugar

1 teaspoon vanilla extract

Crust

Combine cracker crumbs,sugar and butter in bowl.

Press into bottom and at least 1 inch up side of 9" spring form pan.

Bake 350 degrees for 6 to 8 minutes, do not allow to brown.

Remove and cool while mixing cheese cake.

Cheesecake

Beat cream cheese sugars in large mixer bowl until fluffy.

Next beat it pumpkin, eqqs, and milk.

Add cornstarch,cinnamon and nutmeg beat well.

Pour into crust.

Bake 350 degree preheated oven for 55 to 60 minutes or until edge is set (middle will not be set)

Topping

Combine sour cream, sugar and vanilla in small bowl.

Spread over surface of warm cheesecake.

Return to 350 degree oven and bake 5 min.

Cool on wire rack

Remove side of pan, Chill several hours or overnight

ENJOY

(I made this on Thanksgiving this year, and everyone loved it..)   ~~~Diane