Pumpkin Pie Cheesecake Recipe

Pumpkin pie and cheesecake lovers will both choose this dessert at your holiday table.
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  • Crust:
  • 2 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • Filling:
  • 2 packages (8 ounces %3cu%3eeach%3c/u%3e) 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)
20 mins
45 mins

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.

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Nutrition (per serving)
Calories: 327 Calories
Fat: 19 Grams
Protein: 6 Grams
Cholesterol: 100 Milligrams
Carbohydrates: 33 Grams
Sodium: 272 Milligrams
Fiber: 2 Grams

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