Pumpkin Spice cream cheese topping
For the crust:
1 cup Graham Cracker Crumbs
3 tbsp. Sugar
3 tbsp. butter, melted
Mix crumbs and sugar, add butter; press firmly onto bottom of a 9-inch spring form pan.
Bake at 325 degrees for 10 minutes.
For the Cheesecake:
5 – 8 oz. pkg. cream cheese, softened
1 cup granulated sugar
¼ cup light brown sugar
1 – 15 oz. can 100% Pure Pumpkin
1 cup sour cream
3 tbsp. all purpose flour
1 ¼ tsp. ground cinnamon
½ tsp. ground nutmeg
Beat cream cheese, sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and sour cream. Add flour, cinnamon and nutmeg; beat well. Pour into crust.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly. When cooled, top with cream cheese topping, optional.
1 – 8 oz. cream cheese, softened
¼ cup confectioner’s sugar, sifted
¼ tsp. pumpkin pie spice
Combine all three ingredients and beat until fluffy.