Pumpkin Cheesecake

By mzander

Ingredients

• 3/4 cup finely chopped walnuts
• 3/4 cup graham cracker crumbs (about 12 squares)
• 1/4 cup sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup butter, melted
• Filling
• 2 8 oz packages cream cheese, softened
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1 cup canned or fresh pumpkin
• 1/2 tsp ground cinnamon, divided
• 2 Tbs chopped walnuts

Preparation

Step 1

1. In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-inch tart pan or 9 inch spring form pan with a removable bottom.

2. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 tsp cinnamon; beat on low speed just until combined.

3. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet. Bake at 350 for 35 - 40 minutes or until center is almost set. Cool on a wire rack for 1 1/2 hours. Store in the refrigerator.