Cheesecakes

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

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

CHEESECAKE
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs
1 3/4 cups (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 (16-ounce container) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

FOR CRUST:

Combin graham cracker crumbs, butter, and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350°F. oven for
6 - 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:

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 at 350°F. for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:

Combine sour cream, granulated sugar, and vanilla extract in small bowl, mix well. Spread over surface of warm cheesecake. Bake at 350°F. for 5 minutes. Cool in pan on wire rack. Chill for several hours or overnight. Remove side of springform pan.

Makes 16 servings.

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