Pumpkin Cheesecake

Pumpkin Cheesecake!

• 1.75 cups graham cracker crumbs
• 1/4 cup ground pecans
• 1/2 tsp cinnamon
• 1/2 cup melted butter
• 3 - 8 oz packages cream cheese, room temperature
• 2 tbsp corn starch
• 1 tsp vanilla
• 2 eggs
• 2 egg yolks
• 1/4 cup heavy cream
• 1.75 cups pumpkin puree (1 - 14 oz can or fresh puree; see me puree a pumpkin here)
• Roasted pumpkin seeds for garnish (optional, see me roast pumpkin seeds here)

Preheat oven to 375. I put whole graham crackers in the food processor to make my crumbs (no reason other than I had them, packaged graham cracker crumbs are fine). It took 11 crackers. I also processed the pecans. I love graham cracker crusts with pecans. Even if the recipe doesn't call for it, I always add them.

Mix the graham crackers, pecans, and cinnamon in a bowl.

Add the melted butter.

Press into a spring form pan, bottom and sides.

Mix the cream cheese, vanilla, sugar, and corn starch.

Add the eggs and yolks. Mix.

Add the cream and pumpkin puree. Hand mix.

I used fresh pumpkin puree (see me make it here).

Pour into the crust.

 I always put the spring form pan on a cookie sheet, just because I'm always nervous it will leak. It never does.

Bake about an hour. It is done when it is almost set in the center (still a little jiggly, but not runny).

Let it cool for about 30 minutes. Remove the side of the pan. Let cool to room temperature. Then put in the fridge a couple hours before cutting into it.

Garnish with roasted pumpkin seeds.

The Moose got the first piece and he loved it!