Sassy Pumpkin Cheesecake

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Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup firmly packed light brown sugar
  • 2 eggs
  • 1 (15-ounce) can pumpkin (about 2 cups)
  • 3/4 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 ready-to-use 9-inch graham cracker crumb crust, or gingersnap crust (see Note)
  • Whipped cream (optional)
  • 1/4 cup chopped pecans (optional)

Preparation

Preheat oven to 350°F. Mix cream cheese and light brown sugar in large bowl until well-blended. Add eggs, blend well. Stir in pumpkin, pumpkin pie spice, and TABASCO® Sauce.

Pour into crust. Bake for 40 minutes or until center is almost set. Cool; refrigerate 3 hours or overnight. To serve, top each serving with dollop of whipped cream; garnish with chopped pecans.

Makes 8 servings.

Note: To make a Gingersnap Crust, mix 1 1/2 cups gingersnap crumbs (about 20 gingersnaps) with 3 tablespoons melted butter or margarine. Press into bottom and sides of 9-inch pie plate.

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