Recipe

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• 2 cups graham cracker crumbs
• 3/4 cup hazelnuts, toasted and ground
• 1/2 cup sugar
• 1/2 cup butter, melted
• 4 (8 oz) packages cream cheese, softened
• 2 cups granulated sugar
• 1 tbsp vanilla
• 1/2 cup sour cream
• 1/2 cup whipping cream
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 3/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup all-purpose flour
• 8 eggs
• 3 cups canned pumpkin

• 1 Preheat oven to 400°F
• 2 To make crust: Lightly spray the bottom and sides of two 10-inch spring form pans with nonstick cooking spray.
• 3 Line sides of the pans with parchment or wax paper.
• 4 In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans.
• 5 Press firmly over the bottom and 1/2 inch up the sides of the pans.
• 6 To make filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla.
• 7 Mix until smooth; add sour cream and whipping cream.
• 8 Add cinnamon, ginger, nutmeg, cloves and flour.
• 9 Add eggs one at a time, beating well after each addition.
• 10 Beat in pumpkin. Divide evenly between prepared pans.
• 11 Place in oven side by side.
• 12 Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch.
• 13 Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour.
• 14 Cool, cover and refrigerate or freeze cheesecakes.