12
1030
70

Ingredients

  • graham cracker crust
  • cheesecake filling
  • 2 cups graham cracker crumbs
  • 3 tablespoons butter (melted)
  • 2 tablespoons granulated sugar
  • 2 packages cream cheese (8 ounces each, softened)
  • 3/4 cup firmly packed light brown sugar
  • 3 eggs
  • 15 ounces pumpkin
  • 1 tablespoon flour
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick Pumpkin Pie Spice

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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NutritionView more

1030Calories
Sodium38%DV910mg
Fat89%DV58g
Protein35%DV18g
Carbs38%DV115g
Fiber12%DV3g

PER SERVING *

Calories1030Calories from Fat520
% DAILY VALUE*
Total Fat58g89%
Saturated Fat29g145%
Trans Fat
Cholesterol305mg102%
Sodium910mg38%
Potassium720mg21%
Protein18g35%
Calories from Fat520
% DAILY VALUE*
Total Carbohydrate115g38%
Dietary Fiber3g12%
Sugars73g146%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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