MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Cheesecake
 Categories: Cakes, Cheese, Squash, Nuts
      Yield: 16 Servings

MMMMM---------------------------CRUST--------------------------------
      1 c  Graham cracker crumbs
      1 tb Sugar
    1/4 c  Butter; melted

MMMMM--------------------------FILLING-------------------------------
     16 oz Cream cheese; softened
    3/4 c  Sugar
      2 lg Eggs; room temperature,
           - lightly beaten
     15 oz Can pumpkin
  1 1/4 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground nutmeg
    1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
      2 c  Sour cream
      2 tb Sugar
      1 ts Vanilla extract
     16    Pecan halves; chopped

  In a small bowl, combine the graham cracker crumbs and sugar; stir
  in butter. Press into the bottom of a 9" springform pan; chill.

  For filling, in a large bowl, beat cream cheese and sugar until
  smooth. Add eggs; beat on low speed just until blended. Stir in the
  pumpkin, spices and salt.

  Pour into crust. Place pan on a baking sheet. Bake @ 350°F/175°C
  for 50 minutes.

  Meanwhile, for topping, combine the sour cream, sugar, and vanilla
  until smooth. Spread over filling; return to the oven for
  5 minutes. Cool on rack for 10 minutes. Carefully run a knife
  around the edge of pan to loosen; cool 1 hour longer.

  Refrigerate overnight. Remove ring from pan. Top with chopped
  pecans. Refrigerate leftovers.

  Recipe by Evonne Wurmnest, Normal, Illinois

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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