Pumpkin cheese cake
Description
The cheese cake to make at autumn harvest time.
Ingredients
Instructions
The crust
Combine graham cracker crumbs, butter and sugar in medium bowl. Press into bottom of 9-inch springform pan. Bake in 350° F oven for 6 to 8 minutes. (Do not brown). Cool on wire rack for at least 10 minutes.
The cheese cake
Beat the cream cheese, sugar and the brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add the cornstarch, cinnamon and nutmeg. Beat very well. Pour into the crust. Bake at 350° F for 60 minutes or until edge is set but center still moves slightly.
The topping
Combine the sour cream, sugar and the vanilla in small bowl; mixing well. Spread over surface of the warm cheesecake. Bake at 350° F for 5 minutes. Cool on wire rack.
Chill for several hours or overnight. Drizzle a little caramel over the top, if using, before serving.
Source
Graham crackers - The equivalent in Europe would be digestive biscuits.
Food in U.S.A.