Pumpkin Cheesecake

I can only thank you, Brit, for bringing this great recipe to Florida one year while visiting over the Thanksgiving holiday.  This cheesecake is so good there's hardly words to even describe it!  Olive Garden serves a pumpkin cheesecake during the Thanksgiving and Christmas holidays that taste almost identical to this. I make this throughout the year -- not just for holidays anymore.

Ingredients:
1 1/2 cups graham cracker crumbs
3.5 to 4 tablespoons melted butter
2 tablespoons white granulated sugar
3 (8-ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15-ounce) can Libby's Pure Pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons graound cinnamon
1/2 teaspoon ground nutmeg
1 (16-ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Directions:
Preheat Oven:  350 Degrees

Combine graham cracker crumbs, 3.5 to 4 tablespoons butter, and 2 tablespoons white granulated sugar in medium bowl.  Press onto bottom and 1 inch up sides of ungreased 9 inch springform pan.  If you can't spread up sides, forget it -- just on bottom of pan.  Bake for 6-8 minutes (do not allow to brown).  Cool on wire rack for 10 minutes.

Beat cream cheese, 1 cup sugar, 1/4 cup packed light brown sugar, in large mixer bowl until light and fluffy.  Beat in the two eggs, pumpkin, and 2/3 cup of evaporated milk.  Add 2 tablespoons cornstarch, 1 1/4 teaspoon cinnamon, and 1/2 teaspoon nutmeg.  Beat well.  Pour into crust.

Bake 55-60 minutes or until edge is set but center still moves slightly.

Combine 16-ounces of sour cream, 1/3 cup sugar, and 1 teaspoon vanilla in small bowl; mix well.  Remove cheese cake when done from oven and spread evenly over surface.  Bake 5 minutes.  Cool on wire rack.  Refrigerate for several hours or overnight.  Remove side of springform pan.

Sometimes I drizzle caramel sauce over an individual serving and top it off with whipped cream -- now this is bliss!