Pumpkin Cheesecake

Crust
1 1/2 cups graham crackers
1/3 cup butter (melted)
1/4 cup sugar

Filling
3 pkgs. (8oz.) cream cheese, softened
1 cup sugar
1/4 cup light brown sugar (packed) 2 large eggs
2 cans (15oz.) pure pumpkin
2/3 cup evaporated milk
2 tlbs. cornstarch
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg

Topping
1 container (16 ounces) sour cream, at room temperature
1/3 cup sugar
1 tsp. vanilla

Preheat oven 350

For Crust
COMBINE graham cracker crumbs, butter and sugar in medium bowl. Press onto bottown and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes. (do not allow to brown). Cool on rack for 10 minutes

For Filling
BEAT cream cheese, sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

For Topping
MIX sour cream, sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool. Refigerate for several hours or overnight. Remove side of springform pan. I put crushed pecans on mine before I bake the last five minutes. Makes 16 servings

Additional topping

Caramel sauce

I melt werther caramels and add some evaporated milk to the thickness you like.