Pumpkin Cheesecake

CRUST:
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar

CHEESECAKE:
3 – 8 oz. packages of softened cream cheese
1 c. sugar
1/4 c. brown sugar
2 eggs
1 3/4 c. pumpkin
2/3 c. evaporated milk
2 T cornstarch
1 1/4 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger

Combine the crust ingredients and press into the bottom and an inch up the sides of a 9″ spring form pan. Bake @ 350 for 6-8 minutes. Do not allow to brown. Cool for 10 minutes.

Beat the cream cheese, sugar, & brown sugar until fluffy. Beat in the eggs, pumpkin, & evaporated milk. Add cornstarch & spices. Beat well & pour into the crust. Bake @ 350 for 55-60 minutes or until edge is set & center moves slightly. Turn off the oven and stick a wooden spoon in the door and let the cheesecake cool in the oven. Chill overnight.

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