Ingredients
3/4 cup finely chopped walnuts3/4 cup graham cracker crumbs1/4 cup sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground cloves1/4 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar2 large eggs, lightly beaten1 cup canned pumpkin1/2 teaspoon ground cinnamon, divided2 tablespoons chopped walnuts
Preparation
In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 9-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. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.
