Grandma's Pumpkin Cheesecake

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

Crust:
1 cup Graham cracker crumbs
1 tbsp. sugar
4 tbsp. butter or margarine, melted

Filling:
16 oz. cream cheese, softened
3/4 cup sugar
1 can (16 oz.) pumpkin
1-1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs

Topping:
2 cups sour cream
2 tbsp. sugar
1 tsp. vanilla extract
12-16 pecan halves

INSTRUCTIONS

Crust:
Combine crust ingredients. Press into the bottom of a 9-inch springform pan; chill.

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 and bake at 350°F. for 50 minutes.

Topping:
Combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 minutes. Cool on a rack and chill over night.

Garnish each slice with a pecan half.

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Tagged: cheesecakes, desserts, pumpkincheesecake add tags

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