New York Style Pumpkin Cheesecake
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup chopped pecans
3 tablespoons butter or margarine
1 cup sugar
3 tablespoons all-purpose flour
4 (8 oz.) packages Philadelphia Cream Cheese
1 tablespoon vanilla
1 cup solid packed canned pumpkin
1 1/2 teaspoon pumpkin pie spice
3 eggs, beaten
1 cup sour cream
Heat oven to 350 degrees F.
Combine graham cracker crumbs, sugar, pecans and butter in a small bowl; mix well. Pour cr
ust mixture into a 9-inch spring-form cheesecake pan and press onto the bottom. Bake for 1
0 minutes, cool and set aside.
Combine flour, sugar, softened cream cheese and vanilla in an electric mixer bowl. Mix on
medium speed until mixture is creamy (about 2 minutes). Add pumpkin and pumpkin pie spice
and mix one more minute. Add eggs, one at a time, on low mixing speed until well-blended,
about 3 minutes. Add sour cream and mix for 30 seconds.
Pour cheesecake filling into prepared crust. Bake for 1 hour and 5 minutes to 1 hour and 1
0 minutes or until center is almost set.
No Nutritional Information Available