The flavor of pumpkin pie and the creaminess of a cheesecake combined to make one luscious decadent dessert. Pumpkin's not just for Thanksgiving anymore!

Nutty Pumpkin Cheesecake Pie

1 cup graham cracker crumbs 1/3 cup granulated sugar 2 tablespoons butter, melted 4 (8-ounce) packages cream cheese, softened 1 1/2 cups firmly packed brown sugar 5 large eggs 1 (29-ounce) can pumpkin puree 1/4 cup all-purpose flour 2 teaspoons pumpkin pie spice 1/4 cup chopped nuts

Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, sugar and butter; press into 10-inch spring-form pan and bake for 10 minutes. Remove from oven; set aside.
In a 3-quart bowl, using an electric mixer on medium speed, beat cream cheese until fluffy, about 2 minutes. Add brown sugar and continue beating at a low speed until smooth. Add eggs, one at a time, and beat until blended.
In another mixing bowl, combine pumpkin, flour and pumpkin pie spice. Stir in nuts. Add to the cream cheese mixture; mix well. Pour into prepared spring-form pan.
Bake for 55 to 60 minutes or until center is firm. Cool on wire rack. Refrigerate when cool until at least 4 hours or until ready to serve.

Makes 12 servings.

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