Ryan's Pecan Pumpkin Cheesecake

• 2 cups cinnamon graham crackers
• 12 cup butter
• 3 tablespoons sugar (Domino Splenda Mix for Crust)
• 5 (8 ounce) packages light cream cheese or 5 (8 ounce) packages fat free cream cheese
• 1 12 cups sugar (Domino Splenda)
• 2 teaspoons pure vanilla extract
• 1 (12 ounce) can Libby's canned pumpkin
• 4 eggs
• 12 cup sugar (Domino Splenda)
• 8 ounces light sour cream or 8 ounces fat free sour cream
• 12 cup chopped pecans

1. Use 9x13 pan mix butter, graham crackers, and sugar and make your pie crust.
2. Once done put crust into oven at 325F for 10 minutes to harden up.
3. Mix cream cheese, pumpkin, vanilla, eggs in a large bowl and dump into pan.
4. Preheat oven to 325F and bake from 40 minutes to 1 hour.
5. Cool completely.
6. Leave in fridge for 4hrs.
7. Combine sugar, sour cream, and pecans.
8. Place on top of cheesecake and place in fridge before serving.

crackers, butter, sugar, light cream cheese, sugar, vanilla, pumpkin, eggs, sugar, sour cream, pecans

Taken from www.food.com/recipe/ryans-pecan-pumpkin-cheesecake-344589 (may not work)