Pumpkin Cheesecake 21

Ingredients

  • 2 cup(s) sour cream
  • 2 tablespoon(s) sugar
  • 2 teaspoon(s) Vanilla
  • CRUST
  • ½ cup(s) chopped pecans
  • ¼ cup(s) firmly packed brown sugar
  • ½ stick(s) butter, melted and cooled
  • + 16 more ingredients
    • 1/8 teaspoon(s) ginger
    • 2 tablespoon(s) cornstarch
    • 16 pecan halves (toasted)
    • 3 package(s) cream cheese, at room temperature (8 ounce pkg)
    • Filling
    • 3 eggs (large)
    • 1 teaspoon(s) vanilla
    • ¾ cup(s) graham cracker crumbs
    • 1 ½ cup(s) sugar
    • ½ teaspoon(s) nutmeg
    • ½ teaspoon(s) Salt
    • 1 ½ cup(s) solid pack pumpkin
    • 2 tablespoon(s) heavy cream
    • ½ cup(s) brown sugar
    • Topping
    • 1 ½ teaspoon(s) cinnamon

Toast pecan halves in 350° oven for 7 minutes. Melt 2-3 T. butter and sprinkle heavily with cinnamon and 2-3 tsp. sugar. Mix well and put toasted pecans into the mixture. Mix until well coated, and set aside. Crust: Mix together all ingredients and press into the bottom of a 9 inch spring form p...

View full recipe at RecipeTips.com

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