Pumpkin Cheesecake II

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 can (15 ounces) pumpkin puree
• 1 cup sugar
• 2 eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)
• 1/2 cup graham cracker crumbs
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine cream cheese, pumpkin, sugar, eggs, spices, salt, and flour. Beat until smooth.
3. Stir in vanilla and pecans, if using.
4. In a small bowl, combine graham cracker crumbs and melted butter.
5. Press mixture into the bottom of a 9-inch springform pan.
6. Pour cream cheese mixture into pan.
7. Bake for 50-60 minutes or until center is almost set.
8. Cool on wire rack for 10 minutes. Run a knife around edges of pan to loosen and cool completely.
9. Refrigerate for at least 4 hours before serving.

Interesting Facts

• Pumpkin is a great source of beta-carotene, which is converted to vitamin A in the body.
• Cheesecake is believed to have originated in ancient Greece.
• Cinnamon is one of the oldest spices known to man.