Pumpkin Cheesecake

Tired of your typical, ordinary pumpkin pie? Try this wonderful pumpkin cheesecake. It has a luscious pumpkin taste with the smooth, rich texture of cheesecake. This festive dish is a perfect Thanksgiving dessert and can be served with a dollop whipped cream, or a dusting of confectionary sugar. Enjoy this delicious dish, and Happy Thanksgiving to all of our readers!

1 1/4 cup crushed ginger snaps
1 cup walnuts
6 tablespoons melted butter
2 pounds cream cheese
1 cup packed light brown sugar
6 eggs
1/2 cup half and half
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 1/2 cups of pumpkin puree

1. Preheat the oven to 350 degrees.
2. In a food processor or blender, crush the walnuts and cookies so they are a coarse powder. Put in a bowl and mix in the butter.
3. Press crumb mixture into a 10 inch spring-form pan, making sure the crumbs are evenly layed on the bottom. Bake for 7 minutes and let cool.
4. In a large bowl, beat the cream cheese with an electric mixer for 1 minute. Add the brown sugar and beat for another two minutes.
5. Add the eggs one at a time, beating well after each addition. Add the heavy cream.
6. Mix in the flour, salt and spices. Lastly, add the pumpkin and mix until well blended.
7. Pour the filling into the pan, and bake for 1 hour and 30 minutes. Remove from the oven and with a knife loosen the sides from the pan. Allow to cool to room temperature, and store in the fridge until ready to serve.