Pumpkin Cheesecake

Crust:
1 1/2 Cups Fine Gingersnaps or Graham Cracker Crumbs
(about 8 ounces cookies)
3/4 Cup Chopped Pecans or Walnuts
6 Tbsp. Unsalted Butter, melted

Filling:
1 1/4 Pounds Cream Cheese, at room temperature
1/2 Cup Granulated Sugar
1/2 Cup Lightly Packed Brown Sugar
1 teas. Watkins Cinnamon
3/4 teas. Watkins Ginger
1/2 teas. Watkins Gound Cloves
1/2 teas. Watkins Nutmeg
2 Cups Fresh or Solid-Pack Unsweetened Pumpkin Puree
5 Large Eggs
1/2 Cup Heavy Cream

Lightly butter a 10 by 2 inch round cake pan or springform pan. (If using a springform pan, wrap the bottom and sides with foil.) To make the crust, combine the gingersnap crumbs, nuts, and butter in a bowl and mix well. Press the mixture firmly into the bottom of the prepared pan. Refrigerate for at least 30 minutes. Preheat the oven to 350°F.

To make the filling, put the cream cheese in a large bowl. Using an electric mixer, beat until it is smooth. Beat in both sugars and the spices, and continue to beat for 3 to 4 minutes, until light in texture. Beat in the pumpkin puree. Beat in the eggs one at at time, scraping down the sides of the bowl after each addition. Beat in the cream. Scrape the batter into the prepared pan. Put the cake pan in a roasting pan and add enough hot water to come halfway up the sides of the cake pan. Bake in the center of the oven for 45 to 60 minutes, until the cheesecake is firm to the touch and slightly puffed.

Transfer the cheesecake to a wire rack and let cool, then cover and refrigerate for at least 4 hours. When the cheesecake is completely chilled, if baked in a cake pan, dip the pan into a large bowl of hot water for 2 to 3 minutes to loosen the crust. Invert a large flat plate on top of the cheesecake and invert the cake onto the plate. Put a second plate on the bottom of the cheesecake and turn it right side up. If baked in a springform pan, no need to invert the cake. Release the sides of the springform pan, transfer the cake to a serving plate, and serve. Cut into slices with a knife dipped into hot water and wiped dry.

The cheesecake can be refrigerated for 4 to 5 days or frozen, well wrapped, for up to 2 weeks. Yield: Serves 8 to 10

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