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Pumpkin Cheesecake

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream from our dairy herd.

12-16 ServingsPrep: 20 min. + chilling Bake: 55 min. + cooling

Ingredients

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 eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups (16 ounces) sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves

Directions

In a small bowl, combine the graham cracker crumbs and sugar; stir in
butter. Press into the bottom of a 9-in. springform pan; chill.
For filling, in a large bowl, beat cream cheese and sugar until
smooth. Add eggs, beat on low speed just until combined. Stir in the
pumpkin, spices and salt.

2 of 2

Pumpkin Cheesecake (continued)

Directions (continued)

Pour into crust. Place pan on a baking sheet. Bake at 350° 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 sides of pan. Garnish each slice with a
pecan half. Refrigerate leftovers. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 230 calories, 15 g fat (9 g saturated fat), 70 mg cholesterol, 164 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.