Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | CRUST |
1 cup | Graham cracker crumbs |
1 tablespoon | Sugar |
4 tablespoons | Butter; or margarine, |
\N \N | Melted |
\N \N | 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 \N | Eggs |
\N \N | TOPPING |
2 cups | Sour cream |
2 tablespoons | Sugar |
1 teaspoon | Vanilla extract |
\N \N | 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.
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