Pumpkin Cheesecake #2

Pumpkin Cheesecake

from Lion House Classics

1 1/2 cups graham cracker crumbs, rolled fine

3 Tbsp. butter or margarine, melted

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 eggs

3/4 tsp. vanilla

1 1/3 cups plus 2 Tbsp. pumpkin

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

1/2 tsp. salt

1 pint sour cream

3 Tbsp. sugar

1/2 tsp. 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 a 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. Regrigerate until ready to serve.