Crumb Crust:
1/4 lb. graham crackers
1/4 c. pecans
3 T. light brown sugar
3/8 c. butter
Filling:
2 lb. cream cheese
1 1/3 c. lt. br. sugar
1 T. pumpkin pie spice or:
1 1/2 t. cinn.
1/2 t. cloves
1/2 t. ginger
1/4 t. nutmeg
5 eggs
2 c. pumpkin
Topping:
1 1/2 c. sour cream
1/3 c. lt. br. sugar
1 1/2 t. vanilla
Grease 10” spring form pan.
Pulverize crust dry ingr. in blender.
Dust inside of pan with crumbs.
Melt butter, stir into remaining
crumbs and press into bottom of pan.
Work cheese til smooth. Work in
dry, then wet. Pour into crust. Bake
325 deg. 60-70 min.
Mix topping, spread over cake.
Bake 7 min. at 325 deg.
Pumpkin Cheesecake