Pumpkin Cheesecake Dessert

3/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs (about 12 squares)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup butter or margarine, melted

FILLING
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
1 cup cooked or canned pumpkin
1/2 teaspoon ground cinnamon, divided
2 tablespoons chopped walnuts

In a bowl, combine the first six ingredients; stir in butter. Press onto the bottom of an ungreased 10-inch tart pan with removable bottom.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating just until blended. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon.

Bake at 350 degrees for 35–40 minutes or until center is almost set. Cool on wire rack for 1 1/2 hours. Refrigerate until serving.

Yield: 9–12 servings