Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe

  • CRUST:
  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 4 tablespoons butter or margarine, melted
  • FILLING:
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 (16 ounce) can pumpkin
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • TOPPING:
  • 2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 12 pecan halves
  1. Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
  2. 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 degrees F for 50 minutes.
  3. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.
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