Pumpkin Cheesecake

Heavy duty broiler foil to wrap 9" x 2 3/4" spring form pan
Deep roasting pan to hold water

Preheat oven to 350 degrees.

1 cup pecans
1 cup graham cracker crumbs
1 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Filling:
4 eight-ounce packages of cream cheese
1 1/4 cups granulated sugar
1/2 teaspoon ground cinnamon
15 ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla

Blend first 3 ingredients in blender until nuts are finely chopped. Add butter and process until moist crumbs form. Press onto the bottom and 1 inch up the sides of a 9-inch spring form pan with 2 3/4 inch high sides.

Bake crust until lightly toasted and cool while you assemble the filling. When cool, wrap the pan with a double thickness of aluminum foil so the water cannot enter the bottom of the pan; that's the reason you need wide broiler foil.

FILLING: Beat cream cheese, sugar, and cinnamon until smooth. Add pumpkin and beat until blended. Add eggs and vanilla and beat until smooth. Pour into crust.

Set pan in a roasting pan and pour hot water to come 1 inch up the side of the pan. Bake until top is golden brown and begins to crack and the center is set (about 1 hour 45 minutes).

Remove from roasting pan and cool to room temperature. Cover and chill in refrigerator over night. Can be made 2 days ahead. Keep covered and refrigerated. Remove outer ring when you are ready to serve the cake. A sharp knife dipped in warm water can be ran around the side before removal to prevent tearing up the cheesecake.