Grandma's Pumpkin Cheesecake
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Ingredients
Crust
| 1 cup | graham cracker crumbs | | 1 tbsp. | sugar | | 4 tbsp. | butter or | | margarine, melted |
Filling
| 2 pkg. (8 oz. each) | cream cheese, softened | | 3/4 cup | sugar | | 1 can (1 lb.) | 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 to 16 | pecan halves |
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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:
Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 minutes. Cool on a rack and chill over night. Slice. Top each slice with a pecan half.
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