Yield: 1 Servings
|1 cup||Graham cracker crumbs|
|4 tablespoons||Butter; or margarine,|
|16 ounces||Cream cheese, softened|
|16 ounces||Pumpkin, 1 can|
|1¼ teaspoon||Ground cinnamon|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground nutmeg salt|
|2 cups||Sour cream|
|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.