Pumpkin Cheese Cake

• Crust:
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• 6 tablespoons butter melted
• Mix crust ingredients together and press in the bottom of the 10" or 12" spring form pan.
• Bake at 350 for about 15 minutes until it starts to turn golden,
• Cool slightly.
• Filling:
• 3 - 8oz blocks of cream cheese (do not use reduced fat)
• 1 1/2 cups sugar
• 4 eggs
• Large can pumpkin pie mix
• 1-cup heavy cream
• 1/2 tea vanilla
• 1/2 tea cinnamon

1. Mix cream cheese until smooth add sugar mix to blend. Add eggs one at time mixing between each then the rest of the ingredients.
2. Pour over crust; it should come to within 1/2 to 3/4 inch from the top. In a smaller pan you may have leftovers*.
3. Bake 350 degrees for about one hour it will be setting up in the center. Then turn the over off and leave it in there while the oven is cooling for another hour.
4. This will freeze well, so it is nice to make ahead of time. People that don't like the traditional pumpkin pie have loved my cheesecake. It is also easy to make and no fear of falling in any high altitude locations throughout Colorado, I have to always consider this in baking with living at 10,000 feet.
5. *leftover filling noted from above can be pour into a baking cup and just bake this with the cheesecake until it is set, leave this in the refrigerator for a little pre-holiday treat.

crust, graham cracker crumbs, brown sugar, cinnamon, butter, mix crust ingredients together, turn golden, filling, cream cheese, sugar, eggs, pumpkin pie mix, heavy cream, vanilla, cinnamon

Taken from www.epicurious.com/recipes/member/views/pumpkin-cheese-cake-1210793 (may not work)