Pumpkin Pie Cheesecake

Pumpkin pie and cheesecake lovers will both choose this Pumpkin Pie Cheesecake at your holiday table.

Prep: 20 min | Bake: 50 min | Yield: 12 servings

Ingredients

Crust

• 2 cups Graham cracker crumbs
• 3 tablespoons butter, melted
• 2 tablespoons granulated sugar

Filling

• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup firmly packed light brown sugar
• 3 eggs
• 1 (15 ounce) can pumpkin
• 1 tablespoon flour
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 1/2 teaspoons McCormick® Pumpkin Pie Spice
• Whipped cream (optional)

Instructions

1. Heat oven to 350 degrees F.

Crust

1. Mix all ingredient in medium bowl.
2. Press evenly into bottom of 9-inch springform pan; set aside.

Filling

1. Beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy.
2. Add eggs, one at a time, beating on low speed after each addition just until blended.
3. Add pumpkin, flour, vanilla extract and pumpkin pie spice; beat until smooth.
4. Pour into crust.
5. Bake for 50 minutes or until top is lightly browned and center is almost set.
6. Turn off oven; let cheesecake stand in oven 1 hour.
7. Remove from oven.
8. Run small knife or metal spatula around rim of pan to loosen cheesecake.
9. Cool in pan on wire rack.
10. Refrigerate 4 hours or overnight.
11. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.

Attribution

Recipe used with permission from: McCormick