Best Pumpkin Cheesecake

Yield:

2 to 9 – inch pies

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• 3 (8 ounce) packages cream cheese

• 1 cup white sugar

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 1 tablespoon pumpkin pie spice

• 6 eggs

• 1 cup pumpkin puree

• 2 (9 inch) prepared graham cracker crusts

1. Preheat oven to 375 degrees F (190 degrees C.)

2. In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.

3. Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.

I Made It

Nutrition Facts (per serving)

407Calories27g Fat35g Carbs7g Protein

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Nutrition FactsServings Per Recipe16Calories407% Daily Value *Total Fat27g35%Saturated Fat13g67%Cholesterol122mg41%Sodium366mg16%Total Carbohydrate35g13%Dietary Fiber1g3%Total Sugars25gProtein7gVitamin C1mg5%Calcium73mg6%Iron2mg10%Potassium157mg3%

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