Pumpkin Cheesecake - Taste of Home

Pumpkin Cheesecake

Click here for recipe for spun sugar

Recipe adapted from Taste of Home

Ingredients

CRUST:

1 cup graham cracker crumbs

1 tablespoon sugar

1/2 teaspoon cinnamon

1/2 teaspoon ginger

3 Tablespoons finely chopped walnuts                                              

5 Tablespoons butter, melted

                                              

FILLING:

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

2 eggs

1 can (15 ounces) solid-pack pumpkin

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

                                             

TOPPING:

2 cups (16 ounces) sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

12 to 16 pecan halves

                                                                                                                                   

Directions

1. In a small bowl, combine first 5 ingredients; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
4. For the topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half and spun sugar if you decide to make it.  Refrigerate leftovers. Yield: 12-16 servings.