Erin Kennell’S Pumpkin Pie Cheesecake

• Ingrediants:
• 1 package (usually 8 or 9 crackers) of honey grahm crackers
• 1 package (usually 8 or 9 crackers) of cinnamon grahm crackers
• 1/2 cup melted butter
• 1 1/2 cup of sugar
• 1 lb (16 oz) cream cheese at room temperature
• 4 tblsp flour
• 1/2 tsp salt
• 2 tsp vanilla extract or rum
• 1 small can libbys pumpkin puree
• 1 tsp pumpkin pie seasoning
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tbsp cinnamon
• 1/2 -1 (depending on size) whole nutmeg nut freshly ground
• 4 eggs
• 1 cup half and half

1. Crust: Finely crush grahm crackers. Melt butter on stove top in saucepan and then mix in with grahm crackers. Once all mixed together press onto bottom of 9in spring form pan. Bake 10 min at 350.
2. Cheesecake Filling: Mash cream cheese and flour together, then add sugar, salt, and vanilla; beat with a spoon or mixer on medium speed until smooth and fluffy. Stir in pumpkin, pumpkin pie seasoning, allspice, ginger, cloves, cinnamon, and nutmeg. Add egg yolks one at a time; beat well and stir in half and half. In a separate bowl beat egg whites until stiff and then fold into cheesecake mixture. Pour into spring form pan and bake at 350 degree for about an houor; until top is somewhat firm and toothpick or knife comes out clean. Refigerate until chilled (1-2 hours).

ingrediants, crackers, crackers, butter, sugar, cream cheese, flour, salt, vanilla, puree, pumpkin pie seasoning, ground allspice, ground ginger, ground cloves, cinnamon, nutmeg nut freshly, eggs

Taken from www.epicurious.com/recipes/member/views/erin-kennell-s-pumpkin-pie-cheesecake-50097183 (may not work)