Real Pumpkin Cheesecake

"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!"
 
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Ready In:
1hr 25mins
Ingredients:
15
Yields:
1 pie
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • Bake for 60 minutes or until edges are set, while using a water-bath. Center still moves slightly.
  • 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.
  • Cool in oven, with door open, for about 1 hour.
  • Refrigerate for several hours or overnight before serving.

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