1cupgraham cracker crumbs,
3tablespoonsbutter or margarine,
4 (8 oz.)packagesPhiladelphia Cream Cheese,
1cupsolid packed canned pumpkin,
1 1/2teaspoonpumpkin pie spice,
1Heat oven to 350 degrees F.
2Combine graham cracker crumbs, sugar, pecans and butter in a small bowl; mix well. Pour crust mixture into a 9-inch spring-form cheesecake pan and press onto the bottom. Bake for 10 minutes, cool and set aside.
3Combine 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.
4Pour cheesecake filling into prepared crust. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
No Nutritional Information Available