Pecan Pie Pumpkin Cheesecake

Preheat the oven to 350 degrees F (180 degrees C).

In a blender, add the Graham Crackers (2 1/2 cups) and pulse until fine crumbs.

Add the melted Unsalted Butter (1/3 cup), Simply Organic Cinnamon, Ground (1/2 tsp), and graham crackers to a bowl and mix well.

Spray a 9″x13” baking dish with nonstick baking spray.

Press the crust mixture on the bottom of the pan and place in the fridge while you make the filling.

Add the Eggland’s Best Free Range Eggs (3), Cream Cheese (3 cups), Pumpkin Pie Spice (1 1/2 Tbsp), 100% Pumpkin Purée (2 cups), Granulated Sugar (3/4 cup), Brown Sugar (1/3 cup), Simply Organic Vanilla Extract (2 tsp), and Sour Cream (4 Tbsp) together in a mixing bowl.

Mix until really smooth, about 5 minutes.

Pour on the crust. Then follow the next step.

Mix the Eggland’s Best Free Range Eggs (2), Unsalted Butter (4 Tbsp), Granulated Sugar (1/2 cup), Corn Syrup (1/3 cup), Simply Organic Vanilla Extract (1 tsp), and Pecans (1 cup) in a bowl and gently pour on top of the cream cheese mixture.

Bake for 50 minutes, let cool for an hour on the stove before placing it in the fridge to set up.

Refrigerate for 4 hours minimum. Enjoy!