This recipe was graciously sent in by Misty, adapted by one from Kraft Foods, called New York Pumpkin Cheesecake. She also had a wonderful tip. If you don’t have a spring form pan, pour into the cake pan, 8 or 9 inch round will do, just fill it half way.

Market Day Pumpkin Cheesecake

1 C. graham cracker crust
1 Tbsp. sugar
1/4 C. chopped pecans (walnuts work real good too)
2 Tbsp. butter
5 pkg. (8 oz) Cream cheese, softened
3 Tbsp. flour
1 C. sugar
1 Tbsp. vanilla
1 C. canned pumpkin (I prefer 1 small can, Not the large size)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
3 eggs
1/2 C. sour cream
(additional walnuts for garnishing the top)
 Mix crumbs, 3 Tbsp. sugar, pecans (walnuts) and butter; press onto bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in pumpkin and spices. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blended in sour cream; pour over crust.

Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.