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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups graham cracker crumbs (for crust)
- 1/3 cup butter (melted, for crust)
- 2 Tbsp. sugar (for crust)
- 2 tsp. McCormick Pumpkin Pie Spice (for crust)
- 3 pkg. cream cheese (8 ounces each, softened)
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 15 oz. pumpkin
- 1/4 cup flour
- 1 Tbsp. McCormick Pumpkin Pie Spice
- 2 tsp. McCormick Pure Vanilla Extract
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Directions
- Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.
- For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
- Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.
- Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
NutritionView More
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1330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1330Calories from Fat840 |
% DAILY VALUE |
Total Fat93g143% |
Saturated Fat51g255% |
Trans Fat |
Cholesterol470mg157% |
Sodium1000mg42% |
Potassium810mg23% |
Protein22g |
Calories from Fat840 |
% DAILY VALUE |
Total Carbohydrate108g36% |
Dietary Fiber2g8% |
Sugars77g |
Vitamin A220% |
Vitamin C15% |
Calcium30% |
Iron20% |
* 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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