Pumpkin Cheesecake

Crust:

1¾ c graham cracker crumbs

5 T sugar

¾ tsp cinnamon

6 T butter, melted

Filling:

32 oz cream cheese, softened

1¼ c sugar

½ c sour cream

1 c pumpkin puree

4 eggs

1 tsp pumpkin pie spice

1 tsp cinnamon

2 tsp vanilla 

Preheat oven to 350⁰. Mix graham cracker crumbs, sugar, cinnamon & melted butter. Press into spring form pan. Bake for 8-10 minutes. Turn oven down to 325⁰.

Mix cream cheese, sugar, sour cream, pumpkin & eggs in mixer until smooth. Pour into pan. Rap the pan on thr counter 4 or 5 times to get the bubbles out. Bake for 40 minutes. Reduce temp to 250⁰ & bake another 45 minutes. Do NOT open the oven. There will be a slight giggle in the middle when done. Turn the oven off & leave in the oven for 30 minutes. Crack oven door & leave in the oven for 1 hour. 

Cool to room temperature for 2 or 3 hrs. Cover with a towel & refrigerate overnight. 

Top with toasted pecans & caramel sauce.