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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Have been trying to modify this to work and have the best texture for my uses. Hope you will enjoy - always a hit at Thanksgiving! Ingredients:
1 1/2 cups graham cracker crumbs |
1/3 cup butter |
1/2 cup granulated sugar |
4 (8 ounce) packages philadelphia cream cheese |
1 (15 ounce) can libby's 100% pure pumpkin |
2/3 cup nestle evaporated milk |
3 tablespoons cornstarch |
1 1/2 teaspoons ground cinnamon |
1 cup granulated sugar |
1/4 cup packed light brown sugar |
3 large eggs |
1 teaspoon ground nutmeg |
2 (8 ounce) containers daisy sour cream |
1/3 cup granulated sugar |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350 degrees F.
2. Start the Pie by -> Combining graham cracker crumbs, butter and 1/2 cup granulated sugar in medium bowl. Press onto bottom and up the sides of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. While crust is cooling down, beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Add eggs one at a time, slowly, while mixing. Add in pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour over crust.
4. Bake for 60 minutes or until edges are set, while using a water-bath. Center still moves slightly.
5. Now make the topping by -> Combining 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.
6. Cool in oven, with door open, for about 1 hour.
7. Refrigerate for several hours or overnight before serving.
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