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Print this Recipe    Pumpkin 30

Market Day Pumpkin Cheesecake

1 cup graham cracker crumbs
1 Tbsp. sugar
1/4 cup chopped pecans or walnuts
2 Tbsp. butter
5 (8 oz) pkgs cream cheese, softened
3 Tbsp. flour
1 cup sugar
1 Tbsp. vanilla
1 cup canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
3 eggs
1/2 cup sour cream
additional walnuts for garnishing

Mix crumbs, 3 Tbsp. sugar, pecans (walnuts) and butter; press onto
bottom of 9 inch spring form pan. Bake at 350 degrees for 10
minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla with electric
mixer on medium speed until well blended. Blend in pumpkin and
spices. Add eggs, 1 at a time, mixing on low speed after each
addition, just until blended. Blended in sour cream; pour over
crust. Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and
10 minutes or until center is almost set.

Run knife or metal spatula around rim of pan to loosen cake; cool
before removing rim of pan. Refrigerate 4 hours or overnight.

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