Yet another pumpkin recipe. . . . .

After finishing my lunch (a frozen burrito, which I’ll no doubt later regret), I decided to post another pumpkin recipe.  This time, it’s Pumpkin Cheesecake.  I had some problems – I typed it in Word, then tried to copy/paste.  It didn’t work, which was frustrating and I ended up wasting way too much time.  But, I decided to not let it get me down (at least not too down) and have successfully posted the recipe for your perusal.  Enjoy!  And, remember, pumpkin is good for you so don’t feel guilty when you eat it in a dessert. . . . . . or bread or muffin.

Pumpkin Cheesecake

Crust
1 1/2 c. graham cracker crumbs
1/3 c. butter or margarine melted
1/4 c. granulated sugar
Cheesecake
3 pkgs., 8 oz. each cream cheese, softened
1 c. granulated sugar
1/4 c. packed light brown sugar
2 large eggs
1 3/4 c. canned pumpkin
2/3 c. (5 fl. oz. can) evaporated milk
2 T. cornstarch
1 1/4 t. ground cinnamon
1/2 t. ground nutmet
Preheat oven to 350 degrees F.
For Crust:
Mix 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.
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 for 55 to 60 minutes or until edge is set but center still moves slightly.  Cool in pan on wire rack.  Refrigerate for several hours or overnight.  Remove side of springform pan.
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