Layered Pumpkin Cheesecake
Prep Time:
20 minutes
Cook Time:
50 minutes
Servings:
Ingredients
  • 1 1/2 cup graham cracker crumbs
  • 1/3 cup butter, melted
  • 2 tablespoon sugar
  • 2 teaspoon mccormick® pumpkin pie spice
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 can (15 ounces) pumpkin
  • 1/4 cup flour
  • 1 tablespoon mccormick® pumpkin pie spice
  • 2 teaspoon mccormick® all natural pure vanilla extract
Directions
  1. Preheat oven to 325°F. For the crust, mix all ingredients in a medium bowl. Press evenly onto the bottom and up sides of 9-inch springform pan.
  2. For the filling, beat cream cheese and sugar in a 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.
  3. 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 the crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
  4. Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from the oven.
  5. Refrigerate 4 hours or overnight. Run a small knife around the sides of the pan to loosen crust; remove sides of the pan. Store leftover cheesecake in the refrigerator.