1
: Combine crumbs, sugar and butter, press onto bottom of 9” (23 cm) springform pan.
2
: Whisk together pumpkin, brown sugar and spices; set aside.
3
: Beat cream cheese until fluffy; gradually beat in Eagle Brand, eggs, and pumpkin mixture. Pour into prepared pan.
4
: Bake in preheated 325°F (160°C) oven for 50 minutes or until centre is just set.
5
: Cool thoroughly and chill overnight. Garnish as desired.