Pumpkin Cheesecake VII
1-1/2 cups zwieback crumbs - 17 crackers (see note)
1/3 cup sugar
3 tablespoons butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
1 cup half-and-half cream
1 cup canned pumpkin
3/4 cup sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 carton (8 oz.) sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
For crust, combine crumbs, 1/3 cup sugar, and melted butter. Press onto bottom and two inches up the sides of ungreased 9-in springform pan. Bake at 325ºF for 5 minutes. Set aside.
For filling, in large mixing bowl, beat cream cheese, half-and-half, pumpkin, 3/4 cup sugar, flour, 1-1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with electric mixer until smooth. Add eggs, beating on low speed just until combined. Spoon filling into crust. Place pan in shallow baking pan.
Bake at 325ºF for 1 hour or until center appears nearly set when gently shaken. Combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Spread over cake. Bake 5 minutes. Cool in springform pan on wire rack 15 minutes. Loosen crust from sides with thin-blade knife. Cool 30 minutes. Remove sides from pan. Cool 1 hour. Cover and chill 4-24 hours.
Note: 1-1/2 graham cracker crumbs (about 20 squares) may be substituted for zwieback crumbs.