1 c. crushed graham crackers (plain, cinnamon sugar or even ginger snap cookies)
1/2 c. chopped nuts (pecans)
1/3 c. butter, melted
1/4 c. sugar
4-8oz cream cheese at room temp.
6 eggs at room temp
2 c. pumpkin (not pie mix)
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
Preheat oven to 325 F.
Mix together crumbs, nuts, butter & sugar.
Pat into a 10 in. springform pan, pressing on bottom and up sides. This will not cover all the sides.
Mix cream cheese just until smooth and then add in remaining ingredients.
Beat until JUST blended. Don't over mix because it adds too much air into the batter.
Pour into springform pan.
Bake for 1 hr 15 min.
Turn off oven and let cake sit in oven for 1 hour.
Remove from oven & cool.
Cover with foil.
I use a food processor to crush up my crackers and coarsely chop up the nuts.
Do not over beat your batter. Just mix together until just blended. If you don't you will add in too much air. This won't affect the taste of the cake but it will make the cheesecake crack on top while baking. Cracks are fine, just not as pretty.
Drizzle cake with melted chocolate before serving or top with whipped cream. If your cake is cracked on top and you want to cover it, add a layer of whipped cream, chocolate, cream cheese icing,etc on top.
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