Pumpkin Cheesecake Recipe

As promised, I posted the Pumpkin Cheesecake recipe under the Food & Recipes page this morning.  The "Page Tabs" can be found along the right side of the blog at the very top just under the header.

The recipe calls for placing pecan halves on each slice, which is certainly very delicious and an attractive way to decorate the top.  This time, I decided to sprinkle the top with cinnamon flavored graham cracker crumbs.  I placed two sheets of graham crackers (8 total crackers) in a Ziploc bag that was then sealed and used the back of a heavy soup spoon to crush them.  Beautiful presentation and so delicious!

Here is the recipe for those who are in a hurry to get this delectable delight on the table.

Pumpkin Cheesecake

Ingredients:

CRUST:

1 cup graham cracker crumbs

1 tablespoon sugar

4 tablespoons butter, melted

FILLING:

2 (8 ounce) packages cream cheese, softened

¾ cup sugar

1 (16 ounce) can pumpkin

1 ¼ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon salt

2 eggs

TOPPING:

2 cups sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

12 pecan halves (optional)

DIRECTIONS:

1.  Combine crust ingredients.  Press into bottom of a 9 inch springform pan; chill.

2.  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 degrees F for 50 minutes.

3.  Meanwhile, for topping, combine sour cream, sugar and vanilla.  Spread over filling; return to the oven for 5 minutes.  Cool on rack; chill overnight.  Garnish each slice with a pecan halve.