- 2 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 (8 ounce) package cream cheese, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 (17 ounce) can pumpkin pie filling
- 1 cup sour cream
- 1 1/2 teaspoons vanilla
- Preheat oven to 350 degrees F. Mix graham cracker crumbs and butter, then press into bottom of greased 9×13-inch baking pan. Place in freezer while making filling.
- With mixer at medium speed, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in pumpkin pie filling, sour cream and vanilla, beating until smooth.
- Pour filling over chilled crust. Bake 50-60 minutes.
- Cool in pan at least 45 minutes. Store, covered, in refrigerator.