PHILADELPHIA New York Pumpkin Cheesecake

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3 Tbsp. sugar
• 1/4 cup chopped pecans
• 3 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 cup canned pumpkin
• 1 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 3 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Mix crumbs, 3 Tbsp.
2. sugar, pecans and butter; press onto bottom of 9-inch springform pan.
3. Bake at 350F for 10 minutes.
4. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
5. Blend in pumpkin and spices.
6. Add eggs, 1 at a time, mixing on low speed just until blended.
7. Blend in sour cream.
8. Pour over crust.
9. Bake at 350F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
11. Refrigerate 4 hours or overnight.

honey maid, sugar, pecans, butter, philadelphia cream cheese, sugar, flour, vanilla, pumpkin, cinnamon, cloves, nutmeg, eggs, s

Taken from www.kraftrecipes.com/recipes/philadelphia-new-york-pumpkin-cheesecake-52870.aspx (may not work)