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Pumpkin Cheesecake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 5 hr
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 1/2 cups honey graham crackers
  • 1/3 cup butter or margarine, melted
  • 1/4 cup sugar
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 3 packages (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
  • 2 cups sour cream, room temperature
  • 1/3 cup sugar
  • 1 tsp. vanilla
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.
Average Rating  (3)
Rated  by rcjaso on 12/12/2011 I'm not a baker or a cook but this recipe was very easy to follow and the result was delicious. I made it for Thanksgiving and everyone loved it! It's become my specialty.
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