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Copycat Restaurant Recipes -

Libby's Pumpkin Cheesecake

Ingredients :

• 1½ cups graham cracker crumbs
• 1/3 cup butter
• ¼ cup granulated sugar
• 3 x 8 oz packages cream cheese
• 1 cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• 1 x 15 oz can Libby's® 100% pure pumpkin
• 2/3 cup Nestle® Carnation® evaporated milk
• 2 tbsp cornstarch
• 1 ¼ tspn ground cinnamon
• ½ tspn ground nutmeg
• 1 x 16 oz container sour cream
• 1/3 cup granulated sugar
• 1 tspn vanilla extract

Preparation and Cooking Instructions :

1. preheat oven to 350°F.
2. Combine graham cracker crumbs, butter and granulated sugar in medium bowl.
3. Press onto bottom and 1" up side of ungreased 9" springform pan.
4. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
5. Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy.
6. Beat in eggs, pumpkin and evaporated milk.
7. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
8. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
9. Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well.
10. Spread over surface of warm cheesecake. Bake for 5 minutes.
11. Cool on wire rack.
12. Refrigerate for several hours or overnight. Remove side of springform pan.