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Ingredients:

1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can Pure Pumpkin or 2 cups of fresh pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch

Directions:

PREHEAT oven to 350 degrees F.

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch spring-form pan.

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

Tips:  Some Recipes tell you to bake the crust for 6 to 8 min.  I never do that.  It comes out fine.  Also you need to wrap aluminum foil around the bottom and sides of the spring-form pan and place in a larger pan with about an inch of water while baking.  This insures that the crust does not get too brown or burn.  For best results use an electric mixer on the filling, it makes the batter come out lighter and fluffier.