PREHEAT oven to 350 degrees F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese, 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, 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.
My mom first made this. It was an absolute hit in her house. Now we all make it. If you like pumpkin pie you'll love this.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8|
|Calories from Fat: 476 (60%)|
|Amt Per Serving||% DV|
|Total Fat 52.8g||70 %|
|Saturated Fat 28.5g||143 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 397.9mg||122 %|
|Sodium 565.7mg||20 %|
|Potassium 574.3mg||15 %|
|Total Carbohydrate 62.9g||18 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 59g|
|Protein 19.2g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 787
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