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Pumpkin cheesecake

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Ingredients/Components

graham cracker crumbs - 1 c
sugar - 1 Tbsp
eggs - 2 item
vanilla extract - 1 tsp
salt - 1/4 tsp
ground cinnamon
ground ginger - 1/2 tsp
ground nutmeg - 1/2 tsp
margarine, melted - 4 Tbsp
can pumpkin - 1 oz
to 16 pecan halves - 12 item
cream cheese 8 oz
sour cream 16 oz

How to make pumpkin cheesecake:

Filling:2 pkg. cream cheese (8 oz. each), softened3/4 c. sugar1 (16 oz.) can pumpkin1 1/4 tsp. ground cinnamon1/2 tsp. ground ginger1/2 tsp. ground nutmeg1/4 tsp. salt2 eggs Topping:2 c. sour cream (16 oz.)2 Tbsp. sugar1 tsp. vanilla extract12 to 16 pecan halves Combine crust ingredients. Press into bottom of a 9-inch spring-form pan; chill.

For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350° for 50 minutes.

For topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool; chill overnight. Garnish with pecan half.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Rating:

3.5

Average rating: 3.5, total votes: 8

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