Pumpkin Cheesecake with Topping

Ingredients

• CRUST:
• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 4 tablespoons butter or margarine, melted
• FILLING:
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1 (16 ounce) can pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs
• TOPPING:
• 2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 12 pecan halves

Directions

1. Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
2. 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 degrees F for 50 minutes.
3. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.