Ingredients:
Crust;
2 C crushed graham crackers
1 stick butter
1/3 C sugar
Dash of salt
Cake;
1 1/4 C sugar
1/3 C brown sugar
2 eggs
15 oz. pure pumpkin
2/3 C evaporated milk
3 8 oz. cream cheese
2 Tbsp cornstarch
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Topping:
2 C sweetened whipped cream
1/3 C toasted almonds
Cinnamon
Directions:
Preheat oven to 350 F degrees.
To make the crust:
Spread a thin coating of butter on a 9 inch springform pan.
Combine remaining butter with graham cracker crumbs, sugar, and a pinch of salt.
Press the mixture onto the bottom and up one inch of the sides of the springform pan.
Bake for 6-8 minutes, checking to make sure the crust has not browned. Cool on a wire rack while preparing cheesecake.
In a larger mixing bowl, beat together sugars and cream cheese. Once mixture is fluffy, add in eggs, pumpkin, and evaporated milk.
Add cornstarch and spices. Mix thoroughly.
Pour pumpkin mixture into prepared graham cracker crust.
Bake for one hour.
Cool on a wire rack for at least a half hour. Run a knife around the edges and place the cake, covered, in the fridge, for at least 8 hours or overnight.
