Pumpkin cheesecake

By nurseliz

Ingredients

• 1 3/4 c graham cracker crumbs
• 1/4 c finely ground pecans
• 1/2 tsp cinnamon
• 1/2 c unsalted butter,melted
• 3 8-oz pkg cream cheese, softened
• 1 1/2 c sugar
• 2 tbsp cornstarch
• 1 tsp vanilla
• 2 eggs 2 egg yolks
• 1/4 c heavy cream
• 14 oz can pumpkin pulp

Preparation

Step 1

Preheat oven to 375
In bowl combine cracker crumbs,nuts, and cinnamon. Stir in butter. Press mixture into bottom and about 2 inches up sides of 9 inch springform pan.

In mixer bowl combine cream cheese, sugar, cornstarch and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and pumpkin. It will appear broken but will bake beautifully. Pour into crust lined pan.

Place on a shallow baking pan in oven. Bake for 35-40 min or untilcenter appears nearly set when shaken. Cool 15 min. Loosen sides of pan and cool 30 min. Chill 4 hours before serving. Serve with caramel sauce.