All You Need
- 2 cups graham cracker crumbs
- 3 tbsps butter, melted
- 2 tbsps granulated sugar
- 2 pkgs (8 ounces each) cream cheese, softened
- 3/4 cup firmly packed light brown sugar
- 3 eggs
- 1 can (15 ozs) pumpkin
- 1 tbsp flour
- 2 tsps Pure Vanilla Extract
- 1 1/2 tsps Pumpkin Pie Spice
Preheat oven to 350°F. For the Crust, mix 2 cups graham cracker crumbs, 3 tablespoons melted butter and 2 tablespoons of granulated sugar in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
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.
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.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.