Tassel Estate Pumpkin Cheesecake

== Description ==
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. 
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 1½ cups graham cracker crumbs
* ⅓ cup butter melted
* ¼ cup granulated sugar
* 16 ounces cream cheese softened
* 1 cup granulated sugar
* ¼ cup packed light brown sugar
* 2 eggs
* 1¾ cup canned pumpkin
* ⅔ cup evaporated milk
* 2 tablespoons cornstarch
* 1¼ teaspoon cinnamon
* ½ teaspoon nutmeg
* 16 ounces sour cream at room temperature
* ⅓ cup granulated sugar
* 1 teaspoon vanilla
== Directions ==
# Preheat oven to 350°F.
# Combine graham cracker crumbs, butter and granulated sugar in a medium bowl.
# Press onto bottom and 1 inch up the side of a spring form pan.
# Bake for 8 minutes then cool on wire rack for 10 minutes.
# Beat cream cheese, sugar and brown sugar in a very large mixer bowl until fluffy.
# Beat in eggs, pumpkin and evaporated milk.
# Add cornstarch, cinnamon and nutmeg then beat well and pour into cooled crust.
# Bake at 350°F for 60 minutes.
# Combine sour cream, sugar and vanilla in a small bowl and mix well.
# Spread over surface of warm cheesecake then bake for 5 minutes longer.
# Cool in pan on wire rack then chill overnight.
# Remove side of spring form pan. 
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Cream cheese Recipes
Category:Pumpkin Recipes
Category:Sour cream Recipes