Pumpkin cheesecake

Pumpkin cheesecake

Ingredients/Components

• graham cracker crumbs - 1 c
• sugar - 1 Tbsp
• cinnamon
• eggs - 2 item
• vanilla - 1 tsp
• salt - 1/4 tsp
• nutmeg - 1/2 tsp
• pumpkin - 1 can
• ginger - 1/2 tsp
• butter or margarine, melted - 4 Tbsp
• 8 oz - 2 pkg
• to 16 pecan halves - 12 item
• Press into the bottom of 9-inch spring-form pan; chill
• Beat in pumpkin, spices and salt

How to make pumpkin cheesecake:

Combine crust ingredients. Press into the bottom of 9-inch spring-form pan; chill.Filling:3/4 c. sugar2 pkg. (8 oz. each) cream cheese, softened1 can (16 oz.) pumpkin1 1/4 tsp. cinnamon1/2 tsp. ginger1/2 tsp. nutmeg1/4 tsp. salt2 eggs Beat cream cheese and sugar in a large mixing bowl until blended. Beat in pumpkin, spices and salt. Add eggs, 1 at a time, beating well. Pour into crust. Bake at 350° for 50 minutes.Topping:2 c. (16 oz.) sour cream2 Tbsp. sugar1 tsp. vanilla12 to 16 pecan halves Combine sour cream, sugar and vanilla. Spread over filling, return to oven 5 minutes. Cool and chill overnight. Garnish with pecan halves.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.