Pumpkin Cheesecake

Here's one of my favorites.  Not for the diet-conscious, but hey, it's Thanksgiving!

Ingredients:

1 1/2 cups+ graham cracker crumbs

1 cup pecans, chopped or ground (your preference)

1 stick unsalted butter, melted

2 pounds cream cheese, cubed and softened

1 cup packed light brown sugar

6 large eggs

1/2 cup heavy cream

1/2 cup all-purpose flour

Pinch of salt  (decent sized pinch)

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract (use the good stuff!)

1 16oz canned pure pumpkin

Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch spring form pan. Using a hand or stand mixer, mix the cream cheese until smooth. Add the brown sugar and continue mixing until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.

Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.  Top with whipped cream and toasted pumpkin seeds (optional).