7 tbsp butter
12 graham crackers
32oz cream cheese
4 eggs
1 tsp vanilla
2 cups RxSugar®
15oz pumpkin puree
1 tsp ground cinnamon
½ tsp nutmeg
1 tsp pumpkin spice

  1. Combine melted butter and finely crushed graham crackers
  2. Grease 9x13 inch baking pan and cover bottom with graham cracker mixture and let chill
  3. Combine room temperature cream cheese, eggs, vanilla and RxSugar®
  4. Stir until no lumps
  5. Spread half of the cheesecake batter into chilled baking pan and smooth. Freeze for 2 hours
  6. Pre heat oven to 325°F and set rack in middle
  7. Add pumpkin puree, cinnamon, nutmeg and pumpkin spice to remaining half of cream cheese mixture and spread evenly over plain cheesecake layer
  8. Bake for 55 minutes
  9. Cool on backing rack for 2 hours then transfer to refrigerator. Chill overnight