Pumpkin Pie Cheesecake

Name: Pumpkin Pie Cheesecake
Prep time: 20 min
Cook time: 50 min
Yield: 12
Cuisine: NorthEast,
Ingredients: 2 cups graham cracker crumbs; 3 tbsps butter melted; 2 tbsps granulated sugar; 2 packages (8 ounces each) cream cheese softened; 3/4 cup firmly packed light brown sugar; 3 eggs; 1 can (15 ounces) pumpkin; 1 tbsp flour; 2 tsps McCormick® Pure Vanilla Extract; 1 1/2 tsps McCormick® Pumpkin Pie Spice

Instead of whipping up a traditional pumpkin pie for your next Thanksgiving or festive feast, this pumpkin pie cheesecake makes a delicious alternative that combines two favorite desserts into one delicious treat. Beginning at the bottom, we have a sweet graham cracker crust... Read More Read Less

20m

PREP TIME

50m

COOK TIME

327

CALORIES

10

INGREDIENTS

Servings: 12

Ingredients

Graham Cracker Crust:
2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar
Cheesecake 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® All Natural Pure Vanilla Extract
1 1/2 teaspoons McCormick® Pumpkin Pie Spice

KEY PRODUCTS

INSTRUCTIONS

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. Store leftover cheesecake in refrigerator.