Pumpkin Cheesecake For the crust: 1 1/2 cups graham cracker crumbs 1/3 cup butter or margarine, melted 1/4 cup granulated sugar
For the cheesecake: 3 8-ounce packages cream cheese, softened 1 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs 1 15-ounce can 100 percent pure pumpkin 2/3 cup (5-ounce can) evaporated milk 2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg For the topping: 1 16-ounce container sour cream, at room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract To prepare the crust: Preheat oven to 350 degrees. 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. To prepare the cheesecake: 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. To prepare the topping: 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. Yield: 16 servings Source: Nestle _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
