PumpKin Cheesecake Recipe

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Ingredients

	1/4 cups graham cracker crumbs or vanilla wafer crumbs
	1/2 cup finely chopped walnuts
	5 tablespoons butter, melted
	1/4 cup sugar
	1/2 teaspoon ground nutmeg
	Filling:
	3 packages (8 ounces each) cream cheese, softened
	3/4 cup granulated sugar
	3/4 cup firmly packed brown sugar

	4 eggs
	1 can (15 ounces) pumpkin
	1 teaspoon pure vanilla extract
	1 1/4 teaspoons ground cinnamon
	1/2 teaspoon ground nutmeg
	1/4 teaspoon ground cloves
	Whipped cream


Instructions


Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press onto bottom and 2 inches up side of 10-inch springform pan; set aside


For the Filling, beat cream cheese and sugars in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, vanilla and spices; beat until smooth. Pour into crust.


Bake 70 to 75 minutes or until top is lightly browned and center is almost set. Run small knife or metal spatula around rim of pan to loosen cheesecake.Cool in pan on wire rack.


Refrigerate 4 hour or overnight. Garnish with whipped cream.


Serving Suggestions

serve with cold whipped cream

Originally Submitted 5/2/2008

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