PUMPKIN CHEESECAKE

Ingredients

Crust:
1 3/4 cups graham cracker crumbs
1/4 cup finely chopped pecans
1 tablespoon light brown sugar
1 teaspoon cinnamon
8 tablespoons (1 stick) unsalted butter, melted

Filling:
3 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon freshly ground nutmeg
1 teaspoon vanilla
2 large eggs
2 large egg yolks
1 (15-ounce) can pumpkin puree
1/4 cup whipping cream

Preparation

For the crust, combine cracker crumbs, pecans, sugar, cinnamon and butter, blending well. Press in bottom and about 1 inch up the sides of an ungreased 9-inch springform pan. Set aside. For the filling, beat together the cream cheese, sugar, cornstarch, nutmeg and vanilla, blending well. Add eggs and yolks and beat well. Stir in pumpkin and whipping cream. Pour over prepared crust. Place pan on a baking sheet. Bake at 350 degrees for 60-70 minutes, or until center is nearly set. Remove from oven and let cool 15 minutes. Remove sides of pan. Cool completely. Wrap in plastic and chill 4 hours before serving.

—Linda Heurion, Hale County