Prep Time: 20 minutes
Cook Time: 50 minutes
Refrigerate: 4 hours to overnight
INGREDIENTS
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
1. Preheat oven to 350°F. 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. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.
NUTRITION INFORMATION
per serving
Calories: 327
Fat: 19 g
Carbohydrates: 33 g
Cholesterol: 100 mg
Sodium: 272 mg
Fiber: 2 g
Protein: 6 g
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