3 package s (8 oz. each) Philadelphia Cream Cheese, softened
1 3/4 cups canned pumpkin
2/3 cup evaporated milk
2 Tbsp cornstarch
1 1/4 tsp cinnamon
1/2 tsp nutmeg
2 cups sour cream, room temperature
1/3 cup sugar
1 tsp vanilla
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Let's Make It
Combine crumbs, butter, and sugar. Press onto the bottom of 9-inch springform pan and 1-inch up the side. Bake at 350°F oven or 6-8 minutes (DO NOT ALLOW TO BROWN). Cool 10 minutes.
Beat sugar, brown sugar and cream cheese until fluffy. Beat in eggs, pumpkin, and milk. Add cornstarch, cinnamon and nutmeg. Beat well pour mixture into crust. Bake at 350°F for 55-60 minutes or until edge is set but center still moves slightly.
In medium bowl, combine sour cream, sugar, and vanilla. Mix with spoon or whisk until blended. Spread over surface of warm cheesecake. Bake at 350°F for 5 minutes more cool in pan on rack for 20 minutes. Put in fridge till completely chilled, about 3 to 4 hours. Remove sides of pan and serve.