Sunday, March 23, 2008

Season’s Best Pumpkin Cheese Cake

1½ cups graham crackers
¼ cup sugar
⅓ cup melted butter

Combine ingredients and press onto bottom and sides of 9 inch spring form pan. Bake in 350° oven for 6-8 minutes. Do not allow to brown. Cool.

Cheese Cake
3 8-ounce packages cream cheese, softened
1 cup sugar
¼ cup light brown sugar
1 ¾ cups solid pack pumpkin
2 eggs
⅔ cup canned milk
2 tablespoons cornstarch
1¼ teaspoons cinnamon
½ teaspoon nutmeg

Beat cream cheese, white sugar and brown sugar in large bowl until fluffy. Beat in pumpkin, eggs, and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust and bake in 350° oven for 55-60 minutes or until edge is set.

2 cups sour cream (at room temperature)
⅓ cup sugar
1 teaspoon vanilla
Orange zest

Combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350° oven for 5 minutes. Cool on wire rack. Remove sides of pans. Chill several hours and sprinkle with orange zest before serving.

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