The Kitchn: How to make pumpkin cheesecake
By Tami Weiser
on
3/4 cup packed light brown sugar
2/3 cup granulated sugar
3 tablespoons cornstarch
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
3/4 cup sour cream, at room temperature
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
4 large eggs
2 large egg yolks
1. Prepare the pan for baking. Arrange a rack in the middle of the oven and heat to 350 F. Wrap 2 layers of aluminum foil around the outside of an 8- or 9-inch springform pan; set aside.
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