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Paradise Pumpkin Cheesecake




Source of Recipe


amethysts-recipes.com
CRUST---
1 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup butter or margarine, melted
1/2 teaspoon ground ginger

Grease a 9-inch springform pan with non-stick vegetable spray.

In a medium bowl, combine all ingredients; mix thoroughly. Press onto bottom of prepared springform pan.

CHEESE LAYER---

1 8-ounce package cream cheese, softened

1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg

In a medium bowl, beat cream cheese until smooth. Add sugar, vanilla, and egg; beat until smooth and well blended. Pour over prepared crust.

PUMPKIN LAYER---

1 16-ounce can pumpkin
1 5-ounce can evaporated milk
1/2 cup sugar
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 325°F.

In a large mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg, and salt; beat until well blended and smooth. Pour over cream cheese layer.

Bake for 1 hour and 30 minutes or until set.

WALNUT TOPPING---

1/3 cup butter or margarine
1 cup brown sugar
1 cup chopped walnuts

In a small saucepan, combine butter and brown sugar; heat until butter melts and sugar is dissolved. Stir in walnuts. Pour over cheesecake.

Bake for 10 minutes.