Pumpkin Cheesecake

Crust:

• 3/4 cup finely chopped pecans (or walnuts)

• 1 cup graham cracker crumbs

• 1/3 cup sugar

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground cloves

• 6 Tbps. Butter, melted

Filling:

• 2 packages (8 oz. each) Cream Cheese, softened

• 3/4 cup sugar

• 2 eggs

• 1 cup canned pumpkin

• 1/2 tsp. ground cinnamon, divided

• 2 Tbsp. chopped pecans (or walnuts)

Preheat oven to 350 degrees. In a bowl, combine the first six ingredients; stir in melted butter. Press onto the bottom of an ungreased 10-inch spring-form pan with a removable bottom.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating just until blended. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with pecans and remaining cinnamon.

Bake at 350 degrees for 35 – 40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Refrigerate until serving.

Yield 9-12 servings

Enjoy!