grandma's pumpkin cheesecake
- Categories
- Cheesecakes
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| CRUST | |
| 1 cup | Graham cracker crumbs |
| 1 tablespoon | Sugar |
| 4 tablespoons | Butter; or margarine, |
| Melted | |
| FILLING | |
| 16 ounces | Cream cheese, softened |
| ¾ cup | Sugar |
| 16 ounces | Pumpkin, 1 can |
| 1¼ teaspoon | Ground cinnamon |
| ½ teaspoon | Ground ginger |
| ½ teaspoon | Ground nutmeg salt |
| 2 | Eggs |
| TOPPING | |
| 2 cups | Sour cream |
| 2 tablespoons | Sugar |
| 1 teaspoon | 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.
File
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