Preheat oven to 375 degrees F. In medium mixing bowl beat butter until soften. Add 1/4 cup of brown sugar and beat until fluffy. Add 1 cup of flour and beat on low just until combined. Pat dough onto bottom and 1-inch up sides of a 9" springform pan. Bake for 10 minutes. Let cool while preparing filling.
For filling, in large bowl beat cream cheese until creamy. Then add 3/4 cup brown sugar and 2 Tbsp. of flour; mix until combined. Add pumpkin, vanilla, cinnamon, nutmeg, and pumpkin spice; beat until combined. Add eggs all at once and beat on low speed until combined. Pour filling into crust. Wrap bottom and sides of pan with foil. Place pan in a shallow baking pan and fill with water to about 1".
Bake for 45 to 55 minutes or until center appears nearly set when shaken. Take springform pan out of water based pan and take foil off and cool completely for 3 to 4 hours. Then cover and chill in refrigerator overnight.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.