Preheat oven to 325 degrees. For the Crust, mix graham cracker crumbs, melted butter, sugar, and pumpkin pie spice together in a medium bowl. Press evenly onto bottom and up the sides of a 9-inch springform pan.
A layer of pumpkin pie filling is sandwiched between layers of vanilla cheesecake for the ultimate holiday dessert.
Servings and Ingredients
|Graham Cracker Crust|
|1 ½ c. Hy-Vee graham cracker crumbs|
|⅓ c. Hy-Vee unsalted butter, melted|
|2 tbsp. Hy-Vee granulated sugar|
|2 tsp. McCormick® pumpkin pie spice|
|3 (8-oz.) pkgs. Hy-Vee cream cheese, softened|
|1 c. Hy-Vee granulated sugar|
|4 Hy-Vee large eggs|
|1 c. Hy-Vee sour cream|
|1 (15-oz.) can Hy-Vee pumpkin|
|¼ c. Hy-Vee all-purpose flour|
|1 tbsp. McCormick® pupkin pie spice|
|2 tsp. McCormick® all natural pure vanilla extract|
Things To Grab
- 2 medium bowls
- 9-inch springform pan
- Large bowl
- Electric mixer
- Small knife
For the Filling, beat cream cheese and sugar together in a large bowl with an 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.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 145mg
- Sodium: 280mg
- Total Carbohydrates: 39g
- Protein: 8g
Courtesy of McCormick®