Pumpkin Cheesecake

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 large 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
• 2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 12 to 16 pecan halves, chopped

1. 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.
2. 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.
3. Pour into crust. Place pan on a
4. . Bake at 350u0b0 for 50 minutes.
5. 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.
6. Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, cream cheese, sugar, eggs, solidpack pumpkin, ground cinnamon, ground ginger, ground nutmeg, salt, sour cream, sugar, vanilla, pecan

Taken from www.tasteofhome.com/recipes/pumpkin-cheesecake/ (may not work)