Pumpkin Cheesecake

By kristayoder

Ingredients

• Sour cream topping:
• 1 c graham cracker crumbs
• 3 T butter, melted
• 2 T sugar
• 2 8 oz packages of cream cheese
• 1 1/4 c sugar
• 16 oz can pumpkin
• 3/4 c sour cream
• 2 t vanilla
• 1 t cinnamon
• 1/2 t allspice
• 1/4 t salt
• 4 eggs
• 1 c sour cream
• 3 T sugar
• 1 t vanilla

Preparation

Step 1

1) Combine crumbs, butter, and sugar and press into a spring-form pan. Wrap with heavy duty foil to prevent leakage and bake for 10 min at 350 degrees.

2) Beat cream cheese till smooth. Add sugar and beat 1 min. Add pumpkin, sour cream, vanilla, cinnamon, allspice, and salt. Add eggs 1 at a time and beat just till blended.

3) Pour into crust and put in large roasting pan with 1 inch of boiling water in it. Bake 1 hour, 10 min till barely jiggles.

4) Whisk together the sour cream topping ingredients. Pour onto cheesecake and bake 5 min. longer. Remove cheesecake and loosen from edges of pan. Remove foil. Cool completely. Cover and refrigerate 6 hours.