Pumpkin Cheesecake Dessert

desserts

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Servings: 9–12 servings

Ingredients

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

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.