Pumpkin Pie Cheesecake

12 ingredients
4 steps

Ingredients

  • graham cracker crust
  • cheesecake filling
  • 2 cups graham cracker crumbs
  • 3 tablespoons butter melted
  • 2 tablespoons granulated sugar
  • 2 packages cream cheese 8 ounces each, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 eggs
  • 15 ounces pumpkin
  • 1 tablespoon flour
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick Pumpkin Pie Spice

Directions

  1. 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. 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. 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. 4
    Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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