***crust*** 1 c Graham cracker crumbs
1 tb Sugar
4 tb Butter or margarine; melted
***filling*** 2 pk Cream cheese; softened, 8 oz
-. 3/4 c Sugar
1 cn Pumpkin
1 1/4 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
1/4 ts Salt
2 Eggs
***topping*** 2 c Sour cream
2 tb Sugar
1 ts Vanilla
12 Pecan halves
crust ingredients. Press into bottom of an 9 inch springform pan; chill. 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 for 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 mintues. Cool on rack; chill overnight. Garnish each slice with a pecan half. Source: Taste of Home Magazine Oct./Nov. 1994 —–