Recipes

Crust
1 1/2 cups graham cracker crumbs
1 1/4 cups finely ground hazelnuts
1/4 cup sugar
1/3 cup unsalted butter melted
Filling
28 oz cream cheese
1 1/2 cups sugar
1 1/2 cups canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
4 eggs
Crust
In a small bowl, combine hazelnuts, cracker crumbs and sugar.
Slowly pour in butter and mix well.
Press mixture over base and sides of a 9 inch spring-form pan.
Refrigerate until firm.
Filling
In a large bowl, beat cheese and sugar until light.
Add pumpkin and spices, combine well.
Add eggs one at a time, beating well after each addition.
Pour filling into crust.
Bake 350 degrees oven for 1 hour and 20 min.
Cool on rack
Run knife around sides to remove spring-form pan
Refrigerate overnight