Pumpkin Cheese Cake

For the Crust

1 ¼       Cup Graham Cracker Crumbs

¾         Cup Finely Ground Pecans

½         Cup Granulated Sugar

½        Cup Unsalted Butter, Melted

For the Filling

16       Ounces Cream Cheese at Room Temperature

2          Cups Pumpkin Puree

1          Cup Granulated Sugar

3          Tablespoons All Purpose Flour

½         Teaspoon Ground Cinnamon

1/8      Teaspoon Ground Ginger

1/8      Teaspoon Allspice

2          Teaspoons Pure Vanilla Extract

2          Large Eggs

2          Large Egg Yolks

Preheat oven to 350°. Place the rack in the center of the oven.

For the Crust

To grind the pecans use a food processor fitted with the steel blade. Add about 1 tablespoon of the sugar when grinding. This helps to keep the pecans from sticking together. In a medium bowl combine the graham cracker crumbs, ground pecans, the rest of the sugar and butter. Spray a 9” springform pan with non-stick baking spray such as Pam and press the crumb mixture into the bottom and half way up the sides of the pan. Set aside.

For the Filling

In a small bowl combine the floor, cinnamon, ginger and allspice. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy. Add the pumpkin gradually and blend together on medium speed. Add the flour/spice mixture and vanilla extract and mix well.

With the mixer on low, add the whole eggs and the egg yolks one at a time to the cream cheese mixture, being sure each egg is well incorporated before adding the next. Beat until combined.

Pour the mixture into the prepared springform pan. Place on a sheet pan and bake the cheese cake for 50 – 60 minutes, until the cheese cake tests done by inserting a thin bladed knife into the center and the blade comes out clean. Do no over bake.

Remove the pan from the oven and let cool on a wire cooling rack for 30 minutes. After 30 minutes, using a small metal spatula, loosen the crusts from the side of the pan. Cool 30 minutes longer and remove the springform pan. Cool completely before refrigerating. Cool in refrigerator for at least 4 hours before serving. Server with whipped cream and Caramel Sauce.

Pumpkin Cheese Cake