Pumpkin Cheesecake

• 2 deep dish or "extra serving size" graham cracker pie crusts
• 3 (8 oz. each) pkg. cream cheese, softened
• 1 c. sugar
• 1/4 c. packed light brown sugar
• 1 3/4 c. (16 oz. can) Libby's solid pack pumpkin
• 2 eggs
• 2/3 c. (5 fluid oz. can) undiluted Carnation evaporated milk
• 2 Tbsp. cornstarch
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 2 c. sour cream (room temperature)
• 1/4 c. to 1/3 c. sugar
• 1 tsp. vanilla

1. Beat cream cheese, sugar and brown sugar in bowl until fluffy. Beat in pumpkin, eggs and evaporated milk.
2. Add cornstarch, cinnamon and nutmeg; beat well.
3. Pour into crusts.
4. Bake in preheated 350u0b0 oven for 50 to 55 minutes or until edge is set. Combine sour cream, sugar and vanilla in small bowl.
5. Spread over surface of warm cheesecake.
6. Return to 350u0b0 oven and bake for 5 minutes.
7. Cool on wire rack.
8. Chill several hours or overnight.

graham cracker pie crusts, cream cheese, sugar, brown sugar, pumpkin, eggs, carnation, cornstarch, ground cinnamon, ground nutmeg, sour cream, sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763783 (may not work)