Serves: 8 to 12
2 cups ground graham cracker crumbs
2 oz. melted butter
1 tablespoon sugar
Combine all ingredients and lay in a greased 10-inch springform pan, pressing firmly against the bottom of the pan. Bake at 300° F for 5-10 minutes until golden brown. Remove from oven and chill until ready to use.
1.5 lbs. cream cheese, softened
1 ¼ cup dark brown sugar, packed
2 tablespoons corn starch
15 oz. canned pumpkin
6 oz. evaporated milk
Using an electric mixer with the paddle attachment, cream the cream cheese and sugar until combined. Scrape the sides and then add the eggs, corn starch, pumpkin and milk. Beat on medium speed, scrape down the sides and beat again, beating for only 5-10 minutes total.
Pour the mixture into the crust pan and set in a water bath for baking. Bake at 300° F for one hour and 15 minutes. The cake should be golden brown and firm to the touch. To ensure doneness, insert a toothpick into the center: if there is any liquid on the toothpick, the cake is not done baking.
When the cheesecake is finished, remove from the oven, cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (overnight is even better) before serving. Cheesecake can be stored in refrigerator for up to 5-7 days.
Tony’s Tip: It is ideal to use a springform pan when baking any cheesecake, as it will allow you to easily remove the sides from the pan while the cake remains on the bottom for serving.