Grandma's pumpkin cheesecake

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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