Pumpkin Cheesecake

Pumpkin Cheesecake! Ultra creamy and lightly spiced cheesecake with a distinctive pumpkin flavor. A buttery pecan-graham cracker crust complements the velvety cheesecake layer.

– graham cracker crumbs – pecans  – granulated sugar  – butter  – cream cheese  – cinnamon – ginger – nutmeg – salt – cloves – sour cream – pumpkin puree  – vanilla extract – eggs

Ingredients

Combine the ingredients for the crust in a food processor then press them into the pan and bake.

Combine the cream cheese and sugar, add the spices, sour cream, pumpkin and eggs.

–Pour the cheesecake batter into the    pan.  –Place the pan into a larger pan and   fill it half way with water. –Bake until the entire cake jiggles   softly when shaken.  –Chill for several hours or    overnight.

Unmold the cake and flip it onto a serving platter. Pipe a border of whipped cream, if desired.

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