Preheat oven to 350 degrees. Combine the cracker crumbs, pecans, brown sugar and 1/2 tsp cinnamon in a medium bowl. Mix in the melted butter. Press mixture firmly and evenly into the bottom and 1 inch up sides of ungreased 9" springform pan.
Beat the cream cheese, sugar, cornstarch, vanilla, the remaining cinnamon and the nutmeg in the bowl of an electric mixer on low until smooth and fluffy, scraping down the sides of the bowl as needed.
Add the eggs and ulks and beat just until blended. Mix in the pumpkin and cream. Spread the batter int he pan and place on baking sheet. Bake until center is nearly set, 60-70 minutes. Cool on wire rack for 15 minutes. Carefully run a sharp knife between the cake and the pan.
Cool completely on wire rack before covering tightly with foil or plastic wrap. Refrigerate until well chilled before serving.
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