| | Directions | | Lightly spray with Pam a 9-inch springform pan. Toss together ingredients for crust and press onto bottom and 1 1/2 -inch up the sides of pan. Bake in a preheated 350° oven for 10 minutes. With electric mixer beat cream cheese, sugar and vanilla until smooth and creamy. Add eggs, one at a time, beating after each addition, Stir in sour cream and pumpkin puree. Pour cheese mixture into crust, bake at a preheated 325° oven for 55-60 minutes. Turn off oven, open oven's door and cool cake in oven. Chill overnight. |
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| Ingredients | | - |  | For Crust |
| - | | 1 cup graham cracker crumbs |
| - | | 1 cup finely chopped pecans or walnuts |
| - | | 4 tablespoons unsalted butter, melted |
| - | | 2 tablespoons Sugar |
| - | | 1/2 teaspoon cinnamon |
| - | | For filling |
| - | | 2 packages cream cheese, room temperature (8 ounce pkgs) |
| - | | 1 cup Sugar |
| - | | 3 eggs, room temperature |
| - | | 1 teaspoon vanilla |
| - | | 1 cup pumpkin puree |
| - | | 2 cups sour cream, room temperature |
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