Pumpkin Cheesecake 2

***crust*** 1 c Graham cracker crumbs

1 tb Sugar

4 tb Butter or margarine; melted

***filling*** 2 pk Cream cheese; softened, 8 oz

-. 3/4 c Sugar

1 cn Pumpkin

1 1/4 ts Cinnamon

1/2 ts Ginger

1/2 ts Nutmeg

1/4 ts Salt

2 Eggs

***topping*** 2 c Sour cream

2 tb Sugar

1 ts Vanilla

12 Pecan halves

crust ingredients. Press into bottom of an 9 inch springform 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. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 mintues. Cool on rack; chill overnight. Garnish each slice with a pecan half. Source: Taste of Home Magazine Oct./Nov. 1994
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