2 tbsp. unsalted butter, softened
1/4 c. graham cracker crumbs
1/4 c. finely chopped pecans
2 lbs. cream cheese, at room temperature
1 1/2 c. sugar
1/3 c. all purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
Pinch salt
6 lg. eggs
2 c. pumpkin puree, canned or fresh
Walnut or pecan halves

Butter bottom and sides of a 9 inch springform pan. Coat with crumbs and nuts, gently tapping out excess. Cover pan until time to fill crust. Heat oven to 325 degrees.

Beat cream cheese in large mixing bowl until light and fluffy. Beat in sugar, flour, spices, and salt until thoroughly incorporated. Beat in eggs, one at a time, beating well after each addition fold in pumpkin puree. Transfer batter to prepared pan.

Bake cake on middle rack of oven for 1 1/2 hours; cake will be firm around edges and soft in center. Turn off heat open oven door. Let cake stand in oven 30 minutes. Remove cake from oven; let cool completely in pan. Refrigerate, covered, at least 2 hours or overnight.

To serve, remove sides of pan and transfer cake to serving plate; decorate with walnut or pecan halves or whipped cream.

TIP: If using canned pumpkin, use solid pack unsweetened. For fresh pumpkin puree, split a medium pumpkin crosswise; remove and discard seeds and fibers. Place pumpkin, cut side down, on lightly greased baking sheet; bake in 325 degree oven until tender when pierced with knife, about 1 hour. Scrape pulp away from skin; discard skin. Place pulp in blender or food processor; process, in batches, until smooth. Force puree through coarse sieve. Measure 2 cups puree for recipe; reserve remainder for other use. Pumpkin puree can be frozen, tightly covered, up to 6 months.