Pumpkin Cheesecake

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Thanksgiving wouldn’t be complete without a dessert made from that wonderful orange squash we can’t seem to get enough of, pumpkin. Traditionally pumpkin pie is the typical go-to for ending a wonderful Thanksgiving feast, but this year why not try something new. Pumpkin cheesecake is a decedent, creamy dessert that is sure to please everyone and guests asking for the recipe. Don’t let the ingredient list fool you, although it seems like a lot, the recipe is very simple to assemble and bake.

Ingredients
• 1 ½ cups graham cracker crumbs
• 1/3 cup butter or margarine, melted
• ¼ cup granulated sugar
• 3 packages (8 ounces each) cream cheese, at room temperature
• 1 cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• 1 can (15 ounces) LIBBY’S 100% Pure Pumpkin
• 2/3 cup 5-ounce can Evaporated Milk
• 2 tbsp. cornstarch
• 1 ¼ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 1 container (16 ounces) sour cream, at room temperature
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract.
1 9-inch springform pan

Step 1. Preheat the oven to 350 degrees
Step 2. Combine graham cracker crumbs, butter and ¼ cup granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not brown). Cool on wire rack for 10 minutes.
Step 3. Beat cream cheese, 1 cup granulated sugar and brown sugar in lard mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.
Step 4. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
Step 5. Combine sour cream, 1/3 cup 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 overnight. Remove side of springform pan.

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