Pumpkin Cheesecake

• CRUST:
• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 1/4 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• TOPPING:
• 2 cups (16 ounces) sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 12 to 16 pecan halves

Directions

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
• For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
• Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
• Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half. Refrigerate leftovers.

I didn't made the graham crust. I used a pie crust.