Wow a holiday crowd with this amazing pumpkin cheesecake!

Pumpkin Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar

Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Topping:
2 cups sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C).
2. For Crust: Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (Do Not Allow to Brown). Cool on wire rack for 10 minutes.
3. For Filling: 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.
4. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
5. For Topping: 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.

Makes 16 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.