Pumpkin Cheesecake 2
Yield
servingsPrep
20 minCook
50 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | cup |
graham cracker crumbs
|
*
|
| 1 | tablespoon |
sugar
|
|
| 4 | tablespoons |
butter
or margarine, melted |
|
| filling | |||
| 16 | oz. |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | can |
pumpkin
|
*
|
| 1 ¼ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| topping | |||
| 2 | cups |
sour cream
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 | each |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
graham cracker crumbs
|
*
|
| 15 | ml |
sugar
|
|
| 6E+1 | ml |
butter
or margarine, melted |
|
| filling | |||
| 16 | oz. |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 1 | can |
pumpkin
|
*
|
| 6.3 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| topping | |||
| 473 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 12 | each |
pecan halves
|
*
|
Directions
crust ingredients:
Press into bottom of an 9 inch springform pan; chill.
For 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. Bake at 350℉ (180℃) for 50 minutes.
Meanwhile, for topping, combine sour cream, sugar and vanilla.
Spread over filling; return to the oven for 5 mintues.
Cool on rack; chill overnight.
Garnish each slice with a pecan half.
