MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pumpkin Cheesecake
Categories: Cakes, Cheese, Squash, Nuts
     Yield: 16 Servings

MMMMM---------------------------CRUST--------------------------------
     1 c  Graham cracker crumbs
     1 tb Sugar
   1/4 c  Butter; melted

MMMMM--------------------------FILLING-------------------------------
    16 oz Cream cheese; softened
   3/4 c  Sugar
     2 lg Eggs; room temperature,
          - lightly beaten
    15 oz Can pumpkin
 1 1/4 ts Ground cinnamon
   1/2 ts Ground ginger
   1/2 ts Ground nutmeg
   1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
     2 c  Sour cream
     2 tb Sugar
     1 ts Vanilla extract
    16    Pecan halves; chopped

 In a small bowl, combine the graham cracker crumbs and sugar; stir
 in butter. Press into the bottom of a 9" springform pan; chill.

 For filling, in a large bowl, beat cream cheese and sugar until
 smooth. Add eggs; beat on low speed just until blended. Stir in the
 pumpkin, spices and salt.

 Pour into crust. Place pan on a baking sheet. Bake @ 350°F/175°C
 for 50 minutes.

 Meanwhile, for topping, combine the sour cream, sugar, and vanilla
 until smooth. Spread over filling; return to the oven for
 5 minutes. Cool on rack for 10 minutes. Carefully run a knife
 around the edge of pan to loosen; cool 1 hour longer.

 Refrigerate overnight. Remove ring from pan. Top with chopped
 pecans. Refrigerate leftovers.

 Recipe by Evonne Wurmnest, Normal, Illinois

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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