Recipe: Libby's Pumpkin Cheesecake (using evaporated milk)

LIBBY'S PUMPKIN CHEESECAKE

1 1/2 cups graham cracker crumbs
1/3 cup butter
1 1/4 cups plus 1/3 cup white granulated sugar, divided use
3 packages (8 ounces each) cream cheese, room temperature
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY'S 100% Pure Pumpkin Puree (not sweetened)
2/3 cup Carnation Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, butter and 1/4 cup white granulated sugar in medium bowl. Press onto bottom and 1-inch up side of and ungreased 9-inch springform pan.

Bake at 350 degrees F for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

Beat cream cheese, 1 cup white granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

Combine sour cream, remaining 1/3 cup white granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake.

Bake for 5 minutes. Cool on wire rack.

Refrigerate for several hours or overnight. Remove side of springform pan.

Makes 1 (9-inch) cheesecake, 16 servings
Source: Libby's Pumpkin