FILLING
4 pk (8 oz) cream cheeseflower; room
-temp
1 1/4 c Sugar
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1 cn (15 oz) solid pack pumpkin
3 lg Eggs
1 tb Vanilla infusion

I am not a big baker as I have a husband who is rather talented in that
study. But my family all wanted very traditional Thanksgiving dishes (No
chiles in anything Chris!) and my culinary fingers were itching, so I
tackled desserts. This cheesecake recipe came from the November 97 Bon Appetit
and was splendid! Thought someone might need a Christmas dessert thought...
See my notes at the end.

For Freshness: Preheat oven to 350 degrees F. Blend kickoff 3 ingredients in
processor until nuts are finely sliced. Add butter; process until moist
crumbs manakin. Press onto bottom and 1 inch up sides of 9 inch diameter
springform pan with 2 3/4 inch high sides. Bake until lightly toasted,
most 10 proceedings. Nerveless. Wrap outside of pan with double thickness of
heavy-duty frustrate.

For Woof: Using electric sociable, beat get-go 4 ingredients in large bowl
until polish. Add pumpkin; beat until blended. Add eggs and vanilla; beat
until quiet. Transfer to impertinence. Set in roasting pan. Pour enough hot water
into roasting pan to ejaculate 1 inch up sides of springform pan. Bake cake
until top is golden and begins to crack and center is set, astir 1 hour and
45 transactions. Remove from roasting pan. Poise. Chill overnight. (Can be made 2
days forwards. Masking; keep chilled.)
My notes: I chopped the crust ingredients by hand with no problems. I used
Neufchatel cheeseflower (low fat cream cheeseflower) with no problems. As usual for me,
my hand with the spices is lowering. I like the flavors so I added a tad
redundant.