Prep time 20m
Cook time 50m
Calories 327
Ingredients
Graham Cracker Crust:
Cook time 50m
Calories 327
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons granulated sugar
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Cheesecake Filling:
Cheesecake Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup firmly packed light brown sugar
- 3 eggs
- 1 can (15 ounces) pumpkin
- 1 tablespoon flour
- 2 teaspoons
- 1 1/2 teaspoons
Nutrition
- 327Calories
- 19gTotal Fat
- 100mgCholesterol
- 272mgSodium
- 33gCarbohydrates
- 2gFiber
- 6gProtein
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Preparation
Preparation
- 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.
- 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.
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