Pumpkin Cheesecake

Source: Tami Richardson

(this is the highlight of every Thanksgiving at our house)

Crust:

1 ½ cups graham cracker crumbs

1/3 cup melted butter

¼ cup sugar

Cheesecake:

3 (8 oz) packages cream cheese, softened

1 cup sugar

¼ cup brown sugar

2 eggs

1 ¾ cup canned pumpkin

2/3 cup evaporated milk

2 Tbsp corn starch

1 ¼ tsp cinnamon

½ tsp nutmeg

Topping:

2 cups sour cream

½ cup sugar

1 tsp vanilla extract

For crust:

Combine graham cracker crumbs, melted butter and sugar. Press into bottom of 9 inch springform pan. Bake at 350 degrees for 10 min.

For cheesecake:

Beat cream cheese, sugar and brown sugar in mixer until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust. Bake at 350 degrees for 55-60 minutes until edge is set but center still moves slightly.

For topping:

Combine sour cream, sugar and vanilla. Mix well. Spread over surface of hot cheesecake. Bake at 350 degrees for 5 minutes. Cool in pan. Chill for 5 hours, best if chilled overnight.