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PUMPKIN CHEESECAKE WITH SOUR CREAM
TOPPING
 
CRUST:

3/4 c. graham cracker crumbs
1/2 c. finely chopped pecans or walnuts
1/4 c. brown sugar
1/4 c. sugar
1/2 stick (1/4 c.) butter, melted and cooled

FILLING:

1 1/2 c. pumpkin (fresh best)
3 lg. eggs
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1/2 c. brown sugar
3 (8 oz.) pkgs. cream cheese (soft)
1/2 c. sugar
2 tbsp. heavy cream
1 tbsp. cornstarch
1 tsp. vanilla
1/4 tsp. brandy extract

TOPPING:

2 c. sour cream
2 tbsp. sugar
1/4 tsp. brandy extract
16 pecan halves or walnut halves for garnish

Make crust. Place in 8 1/2 or 9 inch springform pan. Chill 1 hour.

Mix filling ingredients. Pour over crust. Bake 50-55 minutes or until center is just set. Let cool 5 minutes.

Make topping, pour over cake. Bake 5 more minutes.

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