CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, room temperature, lightly beaten
1 can (15 ounces) pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped
1In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
2For 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.
3Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
4Meanwhile, 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.
5Refrigerate overnight. Remove ring from pan. Top with chopped pecans. Refrigerate leftovers.
Total Time
Prep: 20 Min. + Chilling Bake: 55 Min. + Cooling
Move over, pumpkin pie: This pumpkin cheesecake recipe might just be our new favorite fall dessert.
Nutrition Facts
1 piece: 285 calories, 21g fat (11g saturated fat), 81mg cholesterol, 198mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 4g protein.