Easy recipe Easy Recipe Tassel Estate Pumpkin Cheesecake

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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in about one thousand, nine hundred and eighty-six. Contributed by Catsrecipes Y-Group one½ cups graham cracker crumbs ⅓ cup butter melted ¼ cup granulated sugar sixteen ounces cream cheese softened one cup granulated sugar ¼ cup packed light brown sugar two eggs one¾ cup canned pumpkin (Recipes by ingridients pumpkin) ⅔ cup evaporated milk two tablespoons cornstarch one¼ teaspoon cinnamon ½ teaspoon nutmeg sixteen ounces sour cream at room temperature ⅓ cup granulated sugar one teaspoon vanilla (Recipes by ingridients vanilla) Directions Preheat oven to three hundred and fifty°F. Combine graham cracker crumbs, butter and granulated sugar in a medium bowl. Press onto bottom and one inch up the side of a spring form pan. Bake for eight minutes then cool on wire rack for ten minutes. Beat cream cheese, sugar and brown sugar in a very large mixer bowl until fluffy. Easy Recipe Tassel Estate Pumpkin Cheesecake. Beat in eggs, pumpkin (Recipes by ingridients pumpkin) and evaporated milk. Easy Recipe Tassel Estate Pumpkin Cheesecake. Add cornstarch, cinnamon and nutmeg then beat well and pour into cooled crust. Easy Recipe Tassel Estate Pumpkin Cheesecake. Bake at three hundred and fifty°F for sixty minutes. Combine sour cream, sugar and vanilla (Recipes by ingridients vanilla) in a small bowl and mix well. Easy Recipe Tassel Estate Pumpkin Cheesecake. Spread over surface of warm cheesecake then bake for five minutes longer. Easy Recipe Tassel Estate Pumpkin Cheesecake. Cool in pan on wire rack then chill overnight. Easy Recipe Tassel Estate Pumpkin Cheesecake. Remove side of spring form pan.. Easy Recipe Tassel Estate Pumpkin Cheesecake.