CRUST: 1 cup of graham cracker crumbs 1 tablespoon of sugar 2 tablespoons of melted butter FILLING: three 8 ounce packages of cream cheese 1 cup of sugar 1 teaspoon of sour cream 1 teaspoon of vanilla 1 tablespoon of pumpkin pie spice 6 eggs 1 cup of canned pumpkin
Crust: Combine crumbs, sugar and butter. Mix well and spread evenly in bottom of spring form pan; set aside. Filling: Combine cream cheese and sugar with mixer until light and creamy, add sour cream, vanilla, spice, eggs and pumpkin, beating well after each addition. Pour into crust and bake at 375ºF. for 1 hour or until set. Cool to room temperature then chill over night. Serve with sweetened cranberry sauce.
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