| | Directions |
- Pre-heat oven to 325 degrees.
- Put a large pan of water on bottom rack.
- I used a big tin turkey roaster pan filled half full with tap water.
- Mix together graham cracker crumbs, butter, sugar, cinnamon, and pecans.
- Press into the bottom of a 9 inch spring form pan.
- Mix together softened cream cheese, sugar, and vanilla in large mixing bowl.
- Add in sour cream and flour; beat with electric mixer until smooth.
- When that is mixed smooth add in 1 egg at a time (I think the large brown farm eggs are the best, but use large eggs if you get them from the grocery store; beat with mixer until creamy.
- Pour 3/4 or more of the batter into the spring form pan.
- Mix 8 oz. pumpkin pie filling into the remaining batter.
- Spoon pumpkin pie mixture into cheesecake and gently marble with the spoon.
- Bake at 325 degrees for 60 minutes or until the middle of the cheesecake rises.
- The sides will rise over the top of the pan, but will sink back down as it cools.
- Remove from oven and let cool on counter; loosen the spring-form ring but do not remove until cooled completely.
- I also pour caramel topping over mine, the kind you use for Ice cream topping...YUM!
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Cook Time: 1 hour
|  | | Ingredients | | - | | CRUST: |
| - | | 1 cup graham cracker crumbs |
| - | | 3 tablespoons sugar |
| - | | 3 tablespoons butter, melted |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 cup finely chopped pecans (optional) |
| - | | BATTER: |
| - | | 8 ounces Philadelphia cream cheese |
| - | | 1 cup sugar |
| - | | 1 tablespoon vanilla |
| - | | 3 tablespoons all purpose flour |
| - | | 1 cup sour cream |
| - | | 4 eggs |
| - | | 1 small can pumpkin pie filling |
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