Saturday, October 22, 2011

Pumpkin Cheesecake

Submitted by J.C.

3 pkg.s (8oz.) cream cheese softened
1 c sugar
2 eggs
1/4 cup packed brown sugar
1 3/4 c pumpkin puree
2/3 c evaporated milk
2 tbsp. Cornstarch
1 1/4 tsp Ground Cinnamin
1/2 tsp. Ground Nutmeg

1 c (8oz.) sour cream, at room temp.
1/2 tsp vanilla
3 tbsp. sugar
Beat  cream cheese and sugars in a large mising bowl until fluffy. Beat in pumkin, eggs and evaporated milk. Add cornstarch, cinnamopn, and nutmeg;beat well. Pour into a prepared graham cracker, or cookie crust. Bake at 350 degrees edge is set but center still moves slightly, about 55 to 60 minutes it takes. Let cool completely, then you can frost with topping, or you can add the whip cream or cool whip to each piece when you eat it!!


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