Crust:
- 1 cup flour
- 1/4 cup dark brown sugar, packed
- 1 cup finely chopped pecans
- 1 stick butter, melted
Stir together until well mixed. Press into the bottom of a 13x9” baking pan.
Bake for 15 minutes in a 350 F. oven.
Cool slightly.
Filling:
- 1 pound cream cheese
- 2/3 cup dark brown sugar
- 2/3 cup granulated sugar
- 4 large eggs
- 1 cup pumpkin purée
- Dash salt
- 2 Tablespoons flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
Beat together all of the ingredients in the electric mixer until smooth.
Spread onto the baked crust and return to the 350 oven for 25 minutes or until puffed and set.
Topping:
- 2 cups sour cream
- 1 teaspoon vanilla
- 6 Tablespoons sugar
- 36 lightly toasted pecan halves
Stir together the cream vanilla and sugar with a fork just to mix. Spread on top of the hot cheesecake and return to the oven for 5 more minutes.
Cool.
Cut into 36 squares. Place a pecan half on each square.
Chill.
