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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This is my favorite cheesecake ever - delectable, rich, and pumpkin-y! Ingredients:
crust |
1 cup graham cracker crumbs |
1 tablespoon sugar |
4 tablespoons margarine, melted |
filling |
16 ounces cream cheese, softened |
3/4 cup sugar |
16 ounces (1 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 |
1/2 cup pecan halves |
Directions:
1. CRUST:
2. Combine the crust ingredients in a small mixing bowl. Press into the bottom of a 9 inch spring form pan; chill.
3. FILLING:
4. Preheat oven to 350°.
5. 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.
6. Pour into crust and bake for 50 minutes.
7. TOPPING:
8. 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.
9. Garnish each slice with a pecan half.
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