Pumpkin Pie Cheesecake


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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

Crust:
2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar

Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup firmly packed light brown sugar
3 eggs
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)


Directions

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.


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