Pumpkin Cheesecake

Ingredients

1/2 C Crumbs

2t Melted Butter

2 LB Cream Cheese, softened

1 1/2 C Ssugar

1/3 C Flour

1 1/2 t Ground Cinnamon

1 t Grated Nutmeg

1 t Ground Cloves

1/4 t Allspice

1/8 t Salt

6 Eggs

2 C Pumpkin Puree

1 C Heavy Cream

1/2 cup Chopped Pecans

Procedure

Mix Crumbs and Melted Butter

Sprinkle the crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.

In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth.

Add the pumpkin puree and continue to beat until very smooth.

Pour the mixture into the chilled springform pan and bake in a preheated 325-degree oven for 1 1/2 hours.

Turn off the oven and let the cake stand in the open oven for 30 minutes.

Transfer to a wire rack and let cool completely.

Refrigerate miminum of 4 hours or over night.

Carefully remove the sides of the springform pan.

Whip the heavy cream and spread it over the top of the cake.

Sprinkle the chopped pecans on top of the whipped cream.