Pumpkin Cheesecake

Since a few people thought this sounded interesting, I thought I'd pass along the recipe.  I found the basis for this over at Allrecipes.com, but like always, I tweaked it.  I hope you all enjoy.


Pumpkin Cheesecake

Crust:

1 3/4 c. graham cracker crumbs
1/2 butter or margarine (melted)
1/4 c sugar
dash cinnamon (to taste)
dash ground cloves (to taste)
dash walnut extract (to taste)

Filling:

1 8 oz pkg cream cheese (softened to room temperature)
3/4 c packed brown sugar
3 eggs, beaten
1 15 oz can pumpkin puree, solid packed
1/2 c whipping cream
1/2 tsp brandy
1 tsp cinnamon
dash ground cloves
1/4 tsp salt

Preheat oven to 350 degrees F.  Butter standard 9" diameter pie pan.  Mix together cracker crumbs, spices, extract and sugar.  Add in melted butter and stir until well combined.  Press crumb mixture into pan as evenly as you're able - along bottom and up the sides to the edge.  Bake 8-10 minutes.  (Some shrinkage will occur.)  Allow to cool completely before adding filling.

Re-preheat the oven to 350 degrees F.  Beat cream cheese with brown sugar until smooth.  Add in eggs, cream, brandy and pumpkin - beat until smooth.  Add in remaining ingredients and beat until smooth.  Pour into pie shell.  Bake 35-45 minutes or until center is set.  Chill overnight, slice and serve with whipped cream topping.

Any questions, let me know.  =o)