Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulate sugar
1/3 cup butter or margarine, melted
Cheesecake:
3 8 oz. packages cram cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 3/4 cup (16 oz. can) solid pack pumpkin
2 eggs
2/3 cups (5 fl. oz. can) undiluted evaporated milk
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
Topping:
2 cups (16 oz. carton) sour cream at room temperature
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
For Crust:
Combine gaham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350 degree f. oven for six to eight minutes. Do not allow to brown. Remove from oven; cool
For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake in preheated 359 degree f. oven for 55 to 60 minutes or until edge is set.
For Topping:
Combine sour cream, sugar, and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350 degrees f oven and bak for five minutes. Cool on a wire rack. Removes side of pan; chill for several hours or overnight.
