Contributed by Diane S.
1-1/2 cups gingersnap cookie crumbs
1/2 cup sugar
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 cup packed brown sugar
1-3/4 cups Solid Pack Pumpkin
2/3 cup evaporated milk
2 tbs. cornstarch
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup (8-ounce container) sour cream, at room temperature
3 tbs. sugar
1/2 tsp. vanilla
1. For crust: combine cookie crumbs, sugar and butter in medium bowl.
Press onto bottom and 1-inch up sides of a 9-inch springform pan. Bake
in a preheated 350º oven for 6 to 8 minutes. Do not allow to brown.
Remove from oven; cool.
2. For cheesecake: beat cream cheese and sugars in large mixer bowl
until fluffy. Beat in pumpkin, eggs and evaporated milk. Add
cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at
350º for 55 to 60 minutes or until edge is set but center still moves
3. For topping: combine sour cream, sugar and vanilla in small bowl.
Spread over surface of warm cheesecake. Bake at 350º for 8 minutes.
Cool on wire rack. Chill several hours or overnight; remove sides of
pan. Makes 16 servings.
September 98 Recipes