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Pumpkin Patch Cheesecake Print E-mail

Pumpkin Patch Cheesecake
1 1/4 cups graham cracker or vanilla wafer crumbs
1/2 cup finely chopped walnuts
1/4 cup granulated sugar
5 tablespoons butter or margarine, melted
1/2 teaspoon McCormick Ground Nutmeg

3 8-ounce packages Neufchatel or cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
4 eggs
1 16-ounce can pumpkin
1 teaspoon McCormick Pure Vanilla Extract
1 1/4 teaspoons McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Nutmeg
1/4 teaspoon McCormick Ground Cloves
Whipped cream to decorate, if desired

To make crust, place all crust ingredients in medium-size bowl and mix thoroughly. Spoon into 10-inch springform pan and spread evenly on bottom of pan. Press firmly onto bottom and halfway up sides of pan with bottom of small, straight-sided glass. Preheat oven to 350 degrees.

To make filling, place cheese, granulated sugar, and brown sugar in large mixer bowl and beat with electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in pumpkin, vanilla, and spices. Mix thoroughly and pour into crust. Bake in a preheated 350 degree oven for 1 hour and 20 minutes.

Remove from oven and cool completely in pan on wire rack. Cover and refrigerate to chill overnight. Run knife around inside edge of springform pan and release sides of pan. Place on serving plate and decorate with whipped cream.