Serves 10-12

Preheat oven to 325 degrees

You will need:

1 large mixing bowl

Hand mixer

Spatula

Spring-form pan

Non-stick spray

Springform Pan

For the filling:

Ingredients:

4 packages, 8oz. each cream cheese

2 cups unsweetened canned pumpkin

3 large eggs

1 cup brown sugar

1 tablespoon vanilla

1 tablespoon cinnamon

1 tablespoon fresh ground nutmeg

1 teaspoon salt

For the crust:

Ingredients:

5 cups graham cracker crumbs

½ cup granulated sugar

4 tablespoons unsalted, soft butter

1 teaspoon salt

Directions:

For the crust:

Place the graham cracker crumbs, granulated sugar, butter and salt in a bowl. Mix all of the ingredients together.

Place the graham cracker mixture in the spring-form pan after spraying with non-stick spray, then press the crust on the bottom, and 1 inch up the side. Set aside.

For the filling:

Place the cream cheese in the large bowl, and mix until smooth. Add the eggs one at a time so that they become full incorporated into the mixture.

Add the sugar, pumpkin, cinnamon, nutmeg, and salt. Continue to blend the ingredients together until fluffy.

Place the cream cheese mixture into the spring-form pan so that it is evenly distributed.

Put the cheesecake in a 325 degree oven and bake until it has set, approximately 50 minutes. Remove from oven. If you’re not sure the cheesecake is done place a toothpick in the center, and remove. If the toothpick comes out clean, your cheesecake is done.

Let sit out for 1 hour, then refrigerate for at least 6 hours.

Top with fresh cream, and chopped pecans.