Pumpkin Cheesecake
Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
Cheesecake
3 8-ounce packages cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 eggs
15 ounces pure pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Topping
2 cups sour cream, at room temperature
1/3 cup sugar
1 teaspoon vanilla
For crust
Combine graham cracker crumbs, butter and sugar in medium bowl. Press into bottom of 9-inch springform pan. Bake in 350 degree oven for 6 to 8 minutes. (Do not allow to brown). Cool on wire rack for 10 minutes.
For cheesecake
Beat cream cheese, 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 for 60 minutes or until edge is set but center still moves slightly.
For topping
Combine sour cream, sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake. Bake at 350 degrees for 5 minutes. Cool on wire rack. Chill for several hours or overnight.