1 cup graham cracker crumbs
1 tbsp granulated sugar
4 tbsp butter, melted
Combine all crust ingredients until well blended. Press the mixture onto the bottom of a 9-inch springform pan and refrigerate while you make the filling.
Preheat oven to 350 degrees.
2 pkg (8-oz each) cream cheese, softened to room temperature
3/4 cup sugar
1 can (16-oz) pumpkin
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
In a large mixing bowl, beat the cream cheese and sugar until well blended. Beat in the pumpkins, cinnamon, ginger, nutmeg, and salt. Add the eggs, one at a time, and beat well after each one. Pour the filling onto the chilled crust. Bake at 350 degrees for 50 minutes.
2 cups sour cream
2 tbsp granulated sugar
1 tsp vanilla
Combine the sour cream, sugar, and vanilla. Spread mixture over the filling and bake 5 minutes.
Remove from oven and cool on a wire rack. Refrigerate overnight before serving.
Before serving add a pecan half for each slice of cheesecake.
Note: This is an old Reiman's Publications Recipe.