Name: Pumpkin Pie Cheesecake
Yield: 4 servings
Ingredients: graham cracker crust; cheesecake filling; 2 cups graham cracker crumbs; 3 tablespoons butter melted; 2 tablespoons granulated sugar; 2 packages cream cheese 8 ounces each, softened; 3/4 cup firmly packed light brown sugar; 3 eggs; 15 ounces pumpkin; 1 tablespoon flour; 2 teaspoons McCormick Pure Vanilla Extract; 1 1/2 teaspoons McCormick Pumpkin Pie Spice

Servings: 4 persons

graham cracker crust
cheesecake filling
2 cups graham cracker crumbs
3 tablespoons butter melted
2 tablespoons granulated sugar
2 packages cream cheese 8 ounces each, softened
3/4 cup firmly packed light brown sugar
3 eggs
15 ounces pumpkin
1 tablespoon flour
2 teaspoons McCormick Pure Vanilla Extract
1 1/2 teaspoons McCormick Pumpkin Pie Spice

1
Preheat oven to 350u00b0F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
2
For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
3
Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
4
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Pie Cheesecake

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