Crust

¾ c of hazelnuts (I get mine from the Hillsboro Nut Shoot)

12 whole graham crackers

¼ c sugar

6 Tbsp. butter, melted

Roast hazelnuts in greased pan for about 15 minutes at 325°.  Remove from oven, transfer to a towel and rub the hazelnuts to remove the husks.  Chop the hazelnuts in a food processor, add the graham crackers, and sugar and process until you have fine crumbs.  Add the melted butter and process again until the crumbs stick together.  Press the mixture into the bottom and 1 inch up the sides of a lightly greased 9 inch springform pan.

Filling:

4 – 8 oz packages of cream cheese

1⅔ c sugar

1½ c canned solid pack pumpkin

9 Tbsp. whipping cream

1 tsp. ground cinnamon

1 tsp. ground allspice

4 large eggs

Beat the cream cheese and sugar in large bowl until light and fluffy. Transfer ¾ cup of the mixture to a smaller bowl; cover tightly and refrigerate to use for the topping.

Add pumpkin, 4 tablespoons of the whipping cream, ground cinnamon and ground allspice to the mixture in the large bowl and beat until well combined. Add the eggs 1 at a time, beating until they’re just combined.

Pour the filling into crust. Bake until cheesecake puffs, top browns and center moves only slightly when pan is jiggled, about and hour and 15 minutes.

Transfer cheesecake to a rack and cool for about 10 minutes. Run a sharp knife around the cake pan sides to loosen the cheesecake. Let the cheesecake finish cooling. Cover tightly and refrigerate for about 2 hours.

Meanwhile, let the remaining  ¾  cup cream cheese mixture come to room temperature. Add the remaining 5 Tbsp. of whipping cream to cream cheese mixture and stir to combine. Pour cream cheese mixture over the cheesecake, spreading evenly.

Cover and refrigerate again until well chilled.  Remove the pan sides and serve!

Serves about 10 - Enjoy!

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