Pumpkin Cheesecake

Crust:
1 1/2 cups pecan/ almond meal or finely chopped nuts
2 TBSP sweetner of you choice
1 tsp cinnamon
3 TBSP butter, melted

Filling
3 - 8 oz blocks of cream cheese softened
1 C. Sweetner of choice
1 TBSP Vanilla Extract
3 large eggs
1 - 15 oz can solid pack pumpkin (or 1 pint homemade)
2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/4 tsp each of ginger & nutmeg,
and 1/8 - 1/4 tsp cloves(depends on if you like the flavor).

Preheat oven to 325.

1. Make crust by mixing all dry ingredients and adding the melted butter.
Press into a spring form pan. It is hard to press, so just do it gently, it
will want to stick to your fingers.

2. In a bowl combine the cream cheese, sweetner, and vanilla and beat
until smooth.

3. Add eggs and beat well.

4. Add pumpkin and spices and mix well.

5. Gently pour pumpkin filling over the pecan crust.

6. Bake at 325 for 40 minutes. Turn oven down to 300 and bake for an
additional 10 minutes. It will still be a little jiggly in the middle even
when it is done. This cheesecake does get a little brown on top.

7. Remove from oven. If you do NOT like a soft cheesecake then wait to eat
until it is totally cool. This cheesecake tastes AMAZING warm though, and
warm it has a soft pumpkin pie like texture. It is GREAT cold too.

8. Garnishing option: whip some whipping cream stiff, sweeten with vanilla
cream stevia. Put dollops of cream on the cheese cake with pecan halves in
the middle of each dollop. You could also serve each piece with a generous
serving of whipped cream and a sprinkle of pecans.