Desserts : Sassy Pumpkin Cheesecake

• 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 Original TABASCO® brand Pepper 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)
  

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.