Chef Piero’s Pumpkin Cheesecake

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1 C. Graham Cracker Crumbs
1 C. Plus 1T Sugar
6 T. Butter melted
1 16 OZ. Pkg. Cream Cheese Room Temp
1 16 OZ can of Pumpkin
2 Eggs
2 C. Sour Cream
1 T. Cinnamon
¼ T. Nutmeg
1 T. Vanilla
¼ T. Ground Ginger
1/8 T. Salt

Mix crumbs with 1 T sugar and melted butter until blended.
Press onto bottom of 9 inch spring form pan then chill.
Beat cream cheese and ¾ C. sugar until well blended. Beat in
Pumpkin, spices, and salt. Add eggs one at a time, beating after
each one. Pour into chilled prepared crust. Bake at 350° oven for
50 minutes. Remove cake and raise oven temperature to 400°. In a
separate bowl, mix sour cream, remaining ¼ C. sugar, and vanilla.
Spread sour cream mix over cake them bake for 8 minutes at 400°.
Cool cake on rack. When cool, carefully remove from sides of pan.
Chill cake before serving.

Serve with Frey Vineyard’s Organic Gewürztraminer

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