Pumpkin Cheesecake
Yield: 8 servings

For the Crust: 
2 cups walnut
1 tablespoon ground cinnamon
2 tablespoons granulated sugar
2 tablespoons butter, melted

For the Filling
2 (8 ounce) packages cream cheese, softened
1 ¼ cups granulated sugar
1 (15 ounce can) pumpkin puree
½ cup sour cream
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
½ tablespoon allspice
1 teaspoon nutmeg
½ teaspoon salt
4 eggs

1. For the crust, preheat oven to 350 degrees F.
2. In a food processor, combine walnuts, cinnamon, sugar, and butter and process until the nuts are finely chopped.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes. Set crust aside; leave oven set at 350 degrees F.
5. For the filling, in a standing mixer, mix together cream cheese and sugar until smooth.
6. Add pumpkin puree, sour cream, and vanilla extract and mix on medium speed until smooth. Add eggs one at a time. Finally, add cinnamon, allspice, nutmeg, and salt.
7. Pour mixture into springform pan over the crust. Set the pan in a water bath that is one inch deep. Place in the oven and bake for 1 hour, until the cheesecake center is set.