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 crust mixture into a 9-inch spring-form cheesecake pan and press onto the bottom. Bake for 10 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 10 minutes or until center is almost set.
No Nutritional Information Available