Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 325 degrees. For the Crust, mix graham cracker crumbs, melted butter, sugar, and pumpkin pie spice together in a medium bowl. Press evenly onto bottom and up the sides of a 9-inch springform pan.

2. Step2

   For the Filling, beat cream cheese and sugar together in a large bowl with an 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. 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 crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.

3. Step3

   Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.

4. Step4

   Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.