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Pumpkin Cheesecake Dessert

My family requests this dessert each Thanksgiving. For a change of pace, I sometimes use cinnamon graham crackers instead of plain ones. —Melissa Davis, Clermont, Florida

9-12 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

3/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon, divided
2 tablespoons chopped walnuts

Directions

In a small bowl, combine the walnuts, cracker crumbs, sugar and
spices; stir in butter. Press onto the bottom of an ungreased 10-in.
tart pan with a removable bottom.
For filling, in a large mixing bowl, beat cream cheese and sugar
until smooth. Add eggs; beat on low speed just until combined. Add
pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until
combined. Pour into crust; sprinkle with walnuts and remaining
cinnamon. Place pan on a baking sheet.
Bake at 350° for 35-40 minutes or until center is almost set.

2 of 2

Pumpkin Cheesecake Dessert (continued)

Directions (continued)

Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.
Yield: 9-12 servings.

Nutrition Facts: 1 serving equals 327 calories, 24 g fat (11 g saturated fat), 87 mg cholesterol, 194 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.