Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Combine graham cracker crumbs, butter and granulated sugar in a medium bowl.
  3. Press onto bottom and 1 inch up the side of a spring form pan.
  4. Bake for 8 minutes then cool on wire rack for 10 minutes.
  5. Beat cream cheese, sugar and brown sugar in a very large mixer bowl until fluffy.
  6. Beat in eggs, pumpkin and evaporated milk.
  7. Add cornstarch, cinnamon and nutmeg then beat well and pour into cooled crust.
  8. Bake at 350°F for 60 minutes.
  9. Combine sour cream, sugar and vanilla in a small bowl and mix well.
  10. Spread over surface of warm cheesecake then bake for 5 minutes longer.
  11. Cool in pan on wire rack then chill overnight.
  12. Remove side of spring form pan.
Community content is available under CC-BY-SA unless otherwise noted.