Pumpkin Pie Layered Cheese Cake

INGREDIENTS

Graham Cracker Crust

• 1 1/2 cups (375 milliliters) graham cracker crumbs

• 1/3 cup (75 milliliters) butter , melted

• 2 tablespoons (30 milliliters) sugar

• 2 teaspoons (10 milliliters) Club House Pumpkin Pie Spice

Cheesecake FIlling

• 3 packages (8 ounces/250g each) cream cheese, softened

• 1 cup (250 milliliters) sugar

• 4 eggs

• 1 cup (250 milliliters) sour cream

• 1 can (15 ounces/425g) pumpkin

• 1/4 cup (60 milliliters) flour

• 1 tablespoon (15 milliliters) Club House Pumpkin Pie Spice 

• 2 teaspoons (10 milliliters) Club House Pure Vanilla Extract

PREPARATION

1. Preheat oven to 325°F (160°C). For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch spring-form pan. 

2. For the Filling, beat cream cheese and sugar in large bowl with 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 (250ml) 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. 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. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.