Pumpkin Cheesecake with Hazelnut Crust

Here's my recipe for decadent pumpkin cheesecake. It's rich, spicy and creamy...a great cross between traditional pumpkin pie and baked cheesecake. You can use pecans or walnuts in the crust instead of hazelnuts. As you bake your cheesecake, check out this handy tip.

If you're like me and you've opened up a large tin of pumpkin and now have some leftover, you can try making this really simple pumpkin loaf. The original recipe calls for raisins yech! (Editor's Note: What do you mean? Raisins are awesome!), but I substitute candied ginger or omit the dried fruit entirely.

Pumpkin Cheesecake 2000: Barb's Pumpkin Cheesecake 2000