---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Grandma’s Pumpkin Cheesecake
  Categories: Cheesecakes
       Yield: 12 Servings
  
            -ELAINE RADIS BGMB90B
 
 -----------------------------------CRUST-----------------------------------
       1 c  Graham cracker crumbs
       1 tb Sugar
       4 tb Butter; or margarine, melted
 
 ----------------------------------FILLING----------------------------------
      16 oz Cream cheese; softened
     3/4 c  Sugar
      16 oz Pumpkin; 1 can
   1 1/4 ts Ground cinnamon
     1/2 ts Ground ginger
     1/2 ts Ground nutmeg
     1/4 ts -salt
       2    Eggs
 
 ----------------------------------TOPPING----------------------------------
       2 c  Sour cream
       2 tb Sugar
       1 ts Vanilla extract
            Pecan halves; 12 to 16
  
   CRUST:  Combine crust ingredients. Press into the
   bottom of a 9 spring form pan; chill.
   
   FILLING: Beat cream cheese and sugar in a large mixing
   bowl until well blended.  Beat in pumpkin, spices and
   salt, add eggs one at a time, beating well after each.
   Pour into crust and bake at 350 degrees for 50 minutes.
   
   TOPPING: Meanwhile, for topping, combine sour cream,
   sugar and vanilla. Spread over filling; return to oven
   for 5 minutes. Cool on a rack and chill over night.
   
   GARNISH: each slice with a pecan half.
   
   SOURCE:  TASTE OF HOME Magazine; October/November 1994
   issue;
  
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