Pumpkin Cheesecake

CRUST:

1 c. graham cracker crumbs (about 20 2-inch squares)
½ c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
¼ c. sugar


FILLING:

4 8-oz pkgs. cream cheese, at room temperature
6 eggs, at room temperature
1 15- to 16-oz. can pumpkin puree
1 ¾ c. sugar
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. grated nutmeg
¼ tsp. ground cloves
1/8 tsp. salt


Heat oven to 325°F. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into an 8- by 3-inch or a 9- by 2¬inch springform pan. Using the back of a spoon, press crumbs onto bottom and up side of pan to within 1 inch of top of pan. Set aside.

In a large mixing bowl, with mixer at medium speed, beat cream cheese until smooth. Add remaining in¬gredients and beat just until blended. Pour into crumb-lined pan. Bake 1 hour and 30 minutes (1 hour and 15 minutes for a 9-inch pan) or until lightly golden on top. Turn off oven and let cake stand in oven for 1 hour. Remove cake from oven; cool completely on wire rack. Cover with aluminum foil and chill overnight before serving. (Makes 16 servings.)