Thursday, November 26, 2015

Pumpkin Cheesecake

This deserves its own entry.


2 1/2 cups graham cracker crumbs or so
2/3 cup butter
1/4 cup granulated sugar

3 (8 ounce) packages cream cheese, room temperature.
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can 100% Pure Pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

1 (8 ounce) container sour cream
1/6 cup granulated sugar
1/2 teaspoon vanilla extract


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 2 pie pans.  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.
ENJOY while remembering your good friend Jordan.

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