Pumpkin Cheesecake

I love pumpkin pie and cheesecake, so I decided this weekend to make a Pumpkin Cheesecake! I have a lot of trouble making a graham cracker crust, so I usually buy the pre-made ones they have! But if you are brave you can try it!

Here is the recipe:

INGREDIENTS
CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter or margarine, melted
FILLING:
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves

DIRECTIONS
Combine crust ingredients. Press into bottom of a 9-in. spring form 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 degrees F for 50 minutes.
Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.