| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 1 | Servings | |
INGREDIENTS
| CRUST | ||
| 1 | c | Graham cracker crumbs |
| 1 | tb | Sugar |
| 4 | tb | Butter; or margarine, |
| Melted | ||
| FILLING | ||
| 16 | oz | Cream cheese, softened |
| 3/4 | c | Sugar |
| 16 | oz | Pumpkin, 1 can |
| 1 1/4 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground nutmeg salt |
| 2 | Eggs | |
| TOPPING | ||
| 2 | c | Sour cream |
| 2 | tb | Sugar |
| 1 | ts | Vanilla extract |
| Pecan halves, 12 to 16 |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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