One of my favorite desserts in cheesecake. I found this recipe on McCormick.com and not only did I have to try it personally, but I also had to share it with you because it is really good. I made this as our dessert for Thanksgiving this year. Although I’m not supposed to be eating stuff like this, I kept telling myself because it had pumpkin in it, it wouldn’t be as bad for me.
Pumpkin Pie Cheesecake
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter, melted
- 2 tbsp sugar
- 2 tsp Pumpkin Pie spice
- 3 pkgs (8 ounce each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 can (15 ounces) pumpkin
- ¼ cup flour
- 1 tbsp Pumpkin Pie spice
- 2 tsp Pure Vanilla extract
- Preheat over to 325°. For the crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.
- For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Add sour ream; mix well.
- Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth.
- Stir vanilla into remaining plain batter.
- Pour 1/2 of the vanilla batter into crust.
- Gently pour pumpkin batter over top. Top with remaining vanilla batter.
- Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in over 2 hour or until cooled. Remove from oven.
- Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.