Pumpkin Cheesecake

From my electric company.

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 1 cheesecake

Ingredients

• Crust

• 3⁄4 cup graham cracker crumbs
• 3  tablespoons  melted butter
• 1  teaspoon cinnamon
• 2  tablespoons  firmly packed brown sugar
• 3  tablespoons  chopped walnuts

• Filling

• 4 (8 ounce) packages cream cheese, softened
• 1 1⁄2 cups  firmly packed brown sugar
• 5  eggs
• 1⁄4 cup flour
• 1 (16 ounce) can pumpkin
• 2  teaspoons pumpkin pie spice
• 1⁄4 cup  chopped walnuts

Directions

1. Preheat oven to 325º.
2. Crust:.
3. Grease 9 inch pie pan. Combine crumbs, butter, cinnamon, sugar and nuts. Line bottom and partly up the sides of the pan with mixture and refrigerate until ready to add filling.
4. Filling:.
5. Beat cream cheese until fluffy. Gradually add sugar.
6. Add eggs, one at a time, beating well after each addition.
7. Gradually add flour, pumpkin and pumpkin pie spice. Blend well and stir in nuts.
8. Pour into crust-lined pan. Bake for 1 hour 45 minutes or until center feels firm when touched.