Pumpkin Pie Cheesecake
2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar
2 packages (8 ounces each) cream cheese, softened
3/4 cup firmly packed light brown sugar
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons McCormick® Pure Vanilla Extract
1 1/2 teaspoons McCormick® Pumpkin Pie Spice
Whipped Cream (optional)
Preheat oven to 350°F..
For the Crust, mix all ingredient in medium bowl.
Press evenly into bottom of 9-inch springform pan; set aside.
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.
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.
Refrigerate 4 hour or overnight.
Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.
Pairs Well With
Nutrition Information per 1 serving
Calories: 327 Sodium: 272 mg
Fat: 19 g Carbohydrates: 33 g
Cholesterol: 100 mg Fiber: 2 g
Protein: 6 g