I found this recipe many years ago from the well-known Libby’s canned pumpkin folks. It is a labor of love, but I love it so much it’s worth it. We make it only once a year around Thanksgiving, and it is usually something that friends of mine request that I make to serve at their family gathering as well.
Ingredients:
Crust:
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 1/2 cups graham cracker crumbs
Cheesecake:
- 3 8 oz. packages cream cheese, softened
- 1 cup sugar
- 1/4 cup packed brown sugar
- 1 3/4 cups canned pumpkin
- 2 eggs
- 2/3 cup evaporated milk
- 2 T cornstarch
- 1 1/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
Topping:
- 2 cups sour cream at room temperature (16 oz. container)
- 1/4-1/3 cup sugar
- 1 tsp. vanilla extract
Directions:
Preheat oven to 350. Combine cracker crumbs, sugar and butter. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 6-8 minutes, remove and cool. Beat cream cheese and sugars in stand mixer until fluffy. Beat in pumpkin, eggs and milk. Add cornstarch and spices. Beat well and pour into prepared crust. Bake at 350 for 55-60 minutes until edges are set, but center still moves slightly. *To help prevent cracking, wrap the bottom of pan in foil and set on a sheet pan with a small amount of water poured into sheet pan to create a steam during baking. For the topping, combine sour cream, sugar and vanilla. Spread over surface of warm, not hot, cheesecake. Bake at 350 for 8 minutes. Cool on wire rack. Chill for several hours or overnight. Remove sides of pan before slicing and serving.