Pumpkin Pie Cheesecake

• 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

1. Preheat oven to 350u0b0F. 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.

graham cracker crust, filling, graham cracker crumbs, butter, sugar, cream cheese, brown sugar, eggs, pumpkin, flour, vanilla, pie spice

Taken from www.yummly.com/recipe/Pumpkin-Pie-Cheesecake-2352227 (may not work)