Servings: Yield: 12 servings

Crust: subheading: Crust:
3 tablespoons butter or margarine 3 tablespoons butter or margarine
1 cup graham cracker crumbs (7-8 crushed full-size graham crackers) 1 cup graham cracker crumbs (7 to 8 crushed full-size graham crackers)
3 tablespoons sugar 3 tablespoons sugar
 
Pumpkin Filling: subheading: Pumpkin Filling:
16 ounces cream cheese, softened 16 ounces cream cheese, softened
¼ cup sugar ¼ cup sugar
1 (15-ounce) can solid-pack pumpkin 1 (15-ounce) can solid-pack pumpkin
3 eggs 3 eggs
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/4 teaspoon ground ginger ¼ teaspoon ground ginger
1/4 teaspoon ground nutmeg ¼ teaspoon ground nutmeg
 
Topping: subheading: Topping:
2 cups sour cream 2 cups sour cream
¼ cup sugar ¼ cup sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Frozen whipped topping, thawed Frozen whipped topping, thawed
(optional) (optional)
Chopped pecans or walnuts (optional) Chopped pecans or walnuts (optional)

Preheat the oven to 350 F. Place a pan of water on the lowest rack and keep topped with water throughout cooking for proper moisture.
Grease the bottom and side of a 10-inch springform pan with vegetable oil.
For the crust, microwave the butter in a medium microwave safe dish on High for 30 to 60 seconds or until melted. Add the graham cracker crumbs and sugar and mix well. Pat the crumb mixture over the bottom of the prepared pan.
For the filling, combine the cream cheese and sugar in a medium mixer bowl. Beat at medium-high speed until creamy, scraping the bowl occasionally.
Add the pumpkin, cinnamon, ginger and nutmeg. Mix well.
Add the eggs one at a time, beating until blended just blended after each addition.
Pour into the prepared crust. Bake for 50 minutes. Remove the pan to a wire rack.
Increase the oven temperature to 400°F. For the topping, mix the sour cream, sugar and vanilla in a medium mixing bowl.
Spread the sour cream mixture evenly over the top of the cheesecake.
Bake for 8 minutes longer. Cool to room temperature on a wire rack.
Run a sharp knife around the outer edge to loosen the cheesecake: remove the side.
Chill, covered, for 4 hours to overnight. Garnish with whipped topping and pecans, if desired.