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graham cracker crumbs sugar butter Philadelphia cream cheese brown sugar cornstarch ground cinnamon ground nutmeg eggs pumpkin milk vanilla
Viewed: 17 - Published at: 2 years agoIngredients
- 1-1/2 cups graham cracker crumbs
- 1-1/2 cups granulated sugar, divided
- 1/3 cup butter, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/4 cup packed brown sugar
- 2 Tbsp. cornstarch
- 1-1/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 3 eggs
- 1 can (15 oz.) pumpkin
- 1 can (5 oz.) evaporated milk
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. vanilla
Method
- Heat oven to 350 degrees F.
- Mix graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese, 1 cup of the remaining granulated sugar, brown sugar, cornstarch and spices in large bowl with mixer until well blended.
- Add pumpkin and milk; mix well.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour over crust.
- Bake 50 to 55 min.
- or until center is almost set.
- Mix sour cream, remaining granulated sugar and vanilla; spread over warm cheesecake.
- Bake 5 min.
- Cool completely.
- Refrigerate 4 hours.
