1. Preheat oven to 350°F. Lightly coat a 13x9” pan with non-stick cooking spray.
2. Combine graham cracker crumbs and pecans in food processor. Pulse until finely ground. Add butter and pulse until combined. Press into pan. Bake 10 minutes. Cool 5 minutes.
3. Combine 8 oz. cream cheese, 1 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one at a time, beating just until combined. Pour over crust.
4. Combine 8 oz. cream cheese, pumpkin, pumpkin pie spice, vanilla extract, 1/2 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one of at time, beating just until combined. Gently pour over prior layer, spreading to cover.
5. Bake 30-35 minutes, or until edges are puffed, top is dry to touch and center is lightly set.
6. Cool to room temperature. Refrigerate 4 hours or overnight. Slice into squares.
7. Beat whipping cream, ¼ cup sour cream, and 1 Tbsp. sugar at high speed until soft peaks form. Spoon topping over each piece before serving.
- 78 mg Cholesterol
- 130 mg Sodium
- 16 g Total Carbohydrate
- 17 g Total Fat
- 1 g Dietary Fiber
- 4 g Protein
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Nutritional Information
- 78 mg Cholesterol
- 130 mg Sodium
- 16 g Total Carbohydrate
- 17 g Total Fat
- 1 g Dietary Fiber
- 4 g Protein
Directions
1. Preheat oven to 350°F. Lightly coat a 13x9” pan with non-stick cooking spray.
2. Combine graham cracker crumbs and pecans in food processor. Pulse until finely ground. Add butter and pulse until combined. Press into pan. Bake 10 minutes. Cool 5 minutes.
3. Combine 8 oz. cream cheese, 1 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one at a time, beating just until combined. Pour over crust.
4. Combine 8 oz. cream cheese, pumpkin, pumpkin pie spice, vanilla extract, 1/2 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one of at time, beating just until combined. Gently pour over prior layer, spreading to cover.
5. Bake 30-35 minutes, or until edges are puffed, top is dry to touch and center is lightly set.
6. Cool to room temperature. Refrigerate 4 hours or overnight. Slice into squares.
7. Beat whipping cream, ¼ cup sour cream, and 1 Tbsp. sugar at high speed until soft peaks form. Spoon topping over each piece before serving.