-ELAINE RADIS BGMB90B
———————————–CRUST———————————– 1 c Graham cracker crumbs
1 tb Sugar
4 tb Butter; or margarine, melted
———————————-FILLING———————————- 16 oz Cream cheese; softened
3/4 c Sugar
16 oz Pumpkin; 1 can
1 1/4 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts -salt
2 Eggs
———————————-TOPPING———————————- 2 c Sour cream
2 tb Sugar
1 ts Vanilla extract
Pecan halves; 12 to 16 CRUST: Combine crust ingredients. Press into the bottom of a 9″ spring form pan; chill. 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 and bake at 350 degrees for 50 minutes. TOPPING: Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 minutes. Cool on a rack and chill over night. GARNISH: each slice with a pecan half. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; —–