The key to why the cheesecake is so amazing is lots and lots of sugar and cream cheese. I think it's also important to beat the cheesecake until you get really bored with beating, and then beat it some more. My mom thinks the other key is the crust. The crust is buttery, crunchy, and delicious.
We weren't sure how to turn the graham crackers into crumbs. We finally decided on whacking them with a rolling pin. It worked well.
Pumpkin Cheesecake (Yunah's recipe)
1 1/2 cups graham cracker crumbs (one sleeve)
1/2 cup melted butter
1/4 cup granulated sugar
3 8-ounce packages of cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
1 15 ounce can of pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups of sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, and granulated sugar. Press onto bottom and 1 inch up the side of an ugreased 9-inch springform pan. Bake for 8-10 minutes. Cool for ten minutes.
Beat cream cheese, granulated sugar, and brown sugar in a large bowl until fluffy (do it for 5 or 10 minutes). Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg. Beat well and pour into crust.
Bake for 55 minutes, or until edge is set but center still jiggles slightly.
Combine sour cream, granulated sugar, and vanilla in small bowl. Spread over surface of warm cheesecake (tastes good and hides cracks). Bake for 5 more minutes. Cool on wire rack. Refrigerate for several hours or over night. (Before unlocking springform, run knife along the edge.)
And here's Clemmy: