Pumpkin Cheesecake

I have to admit that there is no taste of pumpkin in this cheese cake....There was a thought to make a pumpkin pie, since it was my goal this fall to make something... well anything out of pumpkin! But then I chickened out, and here it is.... a Cheese Cake!

I have based my cheesecake on this recipe, right here Pumpkin Praline Cheesecake

You need:

3/4 cup graham crumbs

1/2 cup finely chopped pecans

3/4 cup packed brown sugar, divided

3/4 cup granulated sugar, divided

1/4 cup butter, melted

1 1/2 cup pumpkin, I have boiled my pumpkin until soft and off to the mixer (or canned pumpkin)

3 eggs

1 1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

3 pkg. (259 g each) brick cream cheese, softened

1 tbsp. cornstarch

First mix graham crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan. Refrigerate 1 hr.

Heat oven to 350F.

Whisk pumpkin, remaining brown sugar, eggs and spice until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.

Bake for 45 to 50 min. Cool completely and refrigerate 4 hours. Top with anything.