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Pumpkin Cheesecake

1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoon butter or margarine, melted

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 can (16 ounces) pumpkin
1-1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

2 cups (16 ounces) sour cream
2 tablespoon sugar
1 teaspoon vanilla extract
12 to 16 pecan halves

Combine crust ingredients. Press into bottom of a 9-inch springform
pan, chill. For 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.
Bake at 350 F for 50 minutes. Meanwhile, for topping, combine sour
cream, sugar, and vanilla. Spread over filling, bake 5 minutes
more. Cool on rack, chill overnight. Garnish each slice with
pecan half.

YIELD: 12 - 16 servings

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