Preheat oven to 325 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 spring-form 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 a 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 the edge is set but center moves slightly.
Combine sour cream, granulated and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on a wire rack. Refrigerate for several hours or overnight. Remove side of spring-form pan.
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|Serving Size: 1 Serving (2561g)|
|Recipe Makes: Servings|
|Calories from Fat: 3361 (59%)|
|Amt Per Serving||% DV|
|Total Fat 373.5g||498 %|
|Saturated Fat 210.1g||1050 %|
|Monounsaturated Fat 83.9g|
|Polyunsanturated Fat 19.4g|
|Cholesterol 1389.7mg||428 %|
|Sodium 4206.1mg||145 %|
|Potassium 3718.4mg||98 %|
|Total Carbohydrate 515.5g||152 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 496g|
|Protein 97.6g||139 %|
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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: 5709
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