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Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar

3 8-oz packages of cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 3/4 cups solid pack canned pumpkin (15 oz can)
2/3 cup evaporated milk
2 Tbsp cornstarch
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg

2 cups sour cream at room temperature (16 oz carton)
1/3 granulated sugar
1 tsp vanilla extract

Combine graham cracker crumbs, butter or margarine, and granulated
sugar in a medium bowl. Press onto bottom and 1 inch up side of 9
inch springform pan. Bake in preheated 350 degree Fahrenheit oven
for 6 to 8 minutes. Do not allow to brown. Cool on wire rack for
10 minutes.

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

Combine sour cream, granulated sugar, and vanilla in medium bowl.
Spread over surface of warm cheesecake. Bake for an additional 5
minutes. Cool on wire rack. Chill for several hours or overnight.
Remove side of springform pan before serving.

Makes 16 servings.


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