Grandma's Pumpkin Cheesecake

-ELAINE RADIS BGMB90B

---CRUST

--- 1 c Graham cracker crumbs

1 tb Sugar

4 tb Butter; or margarine, melted

--FILLING

-- 16 oz Cream cheese; softened

3/4 c Sugar

16 oz Pumpkin; 1 can

1 1/4 ts Ground cinnamon

1/2 ts Ground ginger

1/2 ts Ground nutmeg

1/4 ts -salt

2 Eggs

--TOPPING

-- 2 c Sour cream

2 tb Sugar

1 ts Vanilla extract

Pecan halves; 12 to 16 CRUST: Combine crust ingredients. Press into the bottom of a 9" spring form 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 degrees 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. GARNISH: each slice with a pecan half. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
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