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Pumpkin Cheesecake

1 cup graham cracker crumbs
1 cup plus 1 Tbsp. Sugar
6 Tbsp. Butter, melted
16 oz Cream Cheese
16 oz Pumpkin
1 pt. Sour cream
1 tsp vanilla
1 tsp. Cinnamon
¼ tsp. Ginger
¼ tsp. Nutmeg
1/8 tsp. Salt
2 eggs
Whipped Cream
toasted, sliced almonds.

Mix graham cracker crumbs with sugar and melted butter. Press into bottom of spring-form pan and chill. Beat cream cheese and ¾ cup sugar. Beat in pumpkin, spices and salt. Add eggs, one at a time, and beat well. Pour into prepared spring form pan. Beak at 350º for 50 minutes. Remove cheesecake. Raise oven temperature to 400º.
Mix sour cream, ¼ cup sugar and vanilla. Spread over cheesecake. Bake for 8 to 10 minutes wuntil set. Cool, then chill and remove from pan. Garnish with whipped cream and sliced almonds.

-Susan Ames Costello, St. Edmund’s Parish CYO/CCD Family Cookbook!!!

 

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