G. Price PUMPKIN CHEESECAKE

CRUST:

1 cup graham cracker crumbs (about 20-2" squares)
1/2 c finely chopped pecans or walnuts
1/3 c unsalted butter, melted
1/4 c sugar


FILLING:

4-8 oz. packages cream cheese, room temperature
6 eggs, room temperature
1-15 oz.-16 oz. can pumpkin
1 & 3/4 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp salt

DIRECTIONS:

• Preheat oven to 325
• Grind graham crackers to fine crumbs
• Mix crumbs and remaining crust ingredients
• Press into an 8"x3" or a 9"x2" springform pan.
• Press on bottom and up sides to within 1" of top of pan
• Set aside

• In mixing bowl, beat cream cheese until smooth
• Add remaining ingredients/mix just until combined
• Pour into crumb-lined pan
• Bake 1 hour/30 min or until lightly golden on top
• Turn off oven and let cake stand in oven 60 min
• Remove from oven; cool completely
• Cover with foil and chill overnight

BAKING TIP: SET PAN ON SHEET PAN BEFORE PLACING
IN OVEN AS BUTTER IN CRUST TENDS TO DRIP.

This recipe was given to me by a coworker when I employed at FEMA. She was reputed to be a phenomenal cook and she brought this to a holiday potluck. This gets us invited to several parties a year.