Pumpkin Cheesecake

• 1 1/2 c. graham cracker crumbs
• 1 c. chopped walnuts
• 3 Tbsp. butter, softened
• 4 (8 oz.) pkg. cream cheese, softened
• 1 1/4 c. sugar
• 1 (16 oz.) can solid pack pumpkin
• 1 1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ginger
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/8 tsp. cloves
• 4 large eggs

1. In 9 x 2 1/2-inch spring-form pan with hand, mix crumbs, nuts and butter.
2. Press mixture onto bottom and up sides of pan to 1 inch from top.
3. Preheat oven to 350u0b0.
4. In large bowl with mixer on medium speed, beat cream cheese until smooth.
5. Slowly beat in sugar.
6. With mixer on low speed, beat in pumpkin, cinnamon, nutmeg, ginger, vanilla, salt, cloves and eggs.
7. Beat 3 minutes, occasionally scraping bowl with spatula.
8. Bake 1 hour.
9. Turn off oven; let cheesecake remain in oven 1 hour longer.
10. Remove.
11. Cool in pan on wire rack.
12. Cover and chill at least 6 hours.
13. Serves 16.

graham cracker crumbs, walnuts, butter, cream cheese, sugar, solid pack pumpkin, cinnamon, nutmeg, ginger, vanilla extract, salt, cloves, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527579 (may not work)