from the Lion House Classics Cookbook
- 1 1/2 cups graham cracker crumbs, rolled fine
- 3 tablespoons butter or margarine, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 3/4 teaspoon vanilla
- 1 1/3 cups plus 2 tablespoons pumpkin
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 pint sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
Mix graham cracker crumbs and butter or margarine. Press firmly onto bottom and sides of 9- or 10-inch springform pan. Whip cream cheese in mixer bowl; gradually add sugar, then eggs one at a time. Stir in vanilla. In separate bowl, combine pumpkin, cinnamon, nutmeg, ginger, cloves, and salt. Mix well; add to cream cheese mixture. Pour filling into crust. Bake at 300 degrees for 55 minutes. Whip sour cream; add sugar and vanilla. Spread on top of cheesecake and return to oven. Bake 10 more minutes. Cool before removing sides from springform pan. Garnish with a sprinkle of nutmeg. Refrigerate until ready to serve. Makes 10 to 12 servings.
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