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Pumpkin Cheesecake
Pumpkin Cheesecake

Pumpkin Cheesecake

5 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
CRUST
1 1/2 cups honey graham crackers
1/3 cup butter or margarine, melted
1/4 cup sugar
CHEESECAKE
1 cup sugar
1/4 cup packed brown sugar
3 package s (8 oz. each) Philadelphia Cream Cheese, softened
2 eggs
1 3/4 cups canned pumpkin
2/3 cup evaporated milk
2 Tbsp cornstarch
1 1/4 tsp cinnamon
1/2 tsp nutmeg
TOPPING
2 cups sour cream, room temperature
1/3 cup sugar
1 tsp vanilla
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Let's Make It
1
CRUST
2
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.
3
CHEESECAKE
4
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.
5
TOPPING
6
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.
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