Combine crumbs and butter; press into the bottom of a 9 inch spring-form pan and chill. Beat cream cheese and 1/2 cup sugar in a large mixing bowl until well blended. Beat in pumpkin, salt and spices. Add eggs one at a time, beating well after each. Pour into crust, bake at 350° for 50 minutes.
Combine sour cream, 1 T. sugar and vanilla. Spread over filling. Return to the oven for 5 minutes. Cool on a rack, chill overnight. Garnish with pecan halves if desired.
Ingredients
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1 cup graham cracker crumbs
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4 tablespoons butter, melted
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2 packages cream cheese, softened (8 ounce pkgs.)
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1/2 cup sugar
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16 ounces pumpkin or squash,
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1/4 teaspoon salt
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1 1/4 teaspoons CINNAMON
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1/2 teaspoon ginger
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1/2 teaspoon nutmeg
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2 Eggs
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1 1/2 cups sour cream
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1 tablespoon sugar
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1 teaspoon vanilla
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