Chef Piero’s Pumpkin Cheesecake

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

Directions:

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 Fry Vineyard’s Organic Gewürztraminer