Pumpkin Cheesecake

Barbara Ogawa

This recipe is for one 9-inch springform pan Preheat oven to 425F(218C) Make the crust: (1)In a food processor place the following ingredients and process in the listed order:
	1/2 cup pecans to coarse crumbs 1 1/2 cups graham cracker crumbs 1 tablespoons sugar 1 teaspoon ground cinnamon 4 tablespoons unsalted butter, melted
(2)Take it out to an oiled 9-inch springform pan and press the crumbs evenly over the bottom. Set aside.

Make the filling: Place in a food processor and process:
	4 8-oz. (1 kg) cream cheese (room temperature) 1 cup (200 grams) granulated sugar 5 large eggs, room temperature
Add and process:
	1 1/2 teaspoons cinnamon 3 tablespoons flour 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger
Add and process:
	1/2 cup (150cc) cream 1 tablespoon vanilla extract
Reserve 1/4 cup of the filling and set it aside.
Add to the filling and process:
	11 oz. (310grams)pumpkin puree
Pour the filling into the springfrom pan. Pour and draw a design with reserved 1/4 cup cream cheese filling.
Bake at 425F (218C) for 15 minutes, then drop to 275F (135C)for 1 hour. Bake with a cup of water to prevent cracking. Cool slowly.

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