| Thanksgiving Pumpkin Cheesecake
1 cup of graham cracker crumbs (about 20 sq.)
1/2 cup of finely chopped pecans or walnuts
1/3 cup of unsalted butter, melted
1/4 cup of sugar
Use less if you wish to line the bottom of the pan only.
FILLING:
four (8 oz.) packages of cream cheese, room temperature
6 eggs, room temperature
one 15 - 16 ounce can of pumpkin
1 3/4 cup of sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/4 teaspoon of salt
Preheat oven to 325ºF. In blender or food processor, grind graham crackers to fine crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto bottom and up sides of pan to within 1 inch from top. Set aside.
In a large bowl, beat the cream cheese at medium speed until smooth. Add remaining ingredients and beat at high speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30 minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60 minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes 16 servings.
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