A good, basic recipe for pumpkin cheesecake in pie form. Besides graham crackers, you can use other gingersnaps, chocolate wafers, or other cookies for the crust.
1 c finely ground graham cracker crumbs
1/2 c pecans or walnuts, plus extra for garnishing pie
4 T butter, melted
1 lb cream cheese, at room temperature
1/2 c brown sugar
1/2 c sour cream or greek-style yogurt
1 c pumpkin purée or other winter squash
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground ginger
1/8 t ground cloves
1. Preheat oven to 325°F. Put nuts in a food processor and process until finely chopped. Put into a bowl and add graham cracker crumbs and melted butter. Combine well. Press into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from oven and let cool.
2. In a large bowl beat the cream cheese and sugar until soft and well blended. Add eggs, one at a time, and beat until incorporated. Stir in or beat in the sour cream and pumpkin purée. Add the spices and stir to combine.
3. Pour into a pie dish and put in oven. If you like, you can put the pie dish on a baking sheet before adding the filling. Bake for 45 to 50 minutes, until the filling is set. Remove from oven and let cool on a rack. Before serving, arrange pecan or walnut halves around perimeter of pie, or coarsely chop and sprinkle over top of pie. Whipped cream, crème fraîche, ice cream…