Pumpkin Cheesecake

• 34 cup graham cracker crumbs
• 1 cup gingersnap crumbs
• 12 cup ground walnuts
• 13 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 12 cup sugar
• 1 -16 ounce canned pumpkin
• 3 eggs
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon ground nutmeg
• 1 teaspoon grated lemon peel
• whipped cream (to garnish)
• walnut halves, if desired
• lemon peel, twists if desired

1. Prepare crust as follows.
2. Mix crumbs, ground walnuts, and melted butter together.
3. Press evenly into bottom and 1 inch up side of 9-inch springform pan.
4. Bake in preheated 350 degree oven for about 8 minutes, or until light brown.
5. Cool on wire rack.
6. Prepare filling as follows.
7. Beat softened cream cheese and sugar until blended well.
8. Add eggs and pumpkin and beat until blended.
9. Add spices and grated lemon peel and mix well.
10. Pour into crust and bake about 1 hour 15 minutes or until cheesecake is set.
11. Cool on wire rack until room tempurature then chill 3-4 hours in refrigerator.
12. Remove side of pan.
13. Garnish with whip cream, walnut halves, and lemon slices, if desired.

graham cracker crumbs, gingersnap crumbs, ground walnuts, butter, cream cheese, sugar, pumpkin, eggs, ground cinnamon, ground ginger, ground nutmeg, whipped cream, walnut halves, lemon peel

Taken from www.food.com/recipe/pumpkin-cheesecake-326696 (may not work)