1 c. graham crackers
1/2 c. chopped pecans
1/4 c. sugar
1/3 c. melted butter

Mix and press into 8 or 9 inch springform pan.

FILLING:

4 (8 oz.) cream cheese, room temperature
6 eggs, room temperature
1 (15 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon, ginger, nutmeg
1/4 tsp. cloves
1/8 tsp. salt

Beat cream cheese on medium until smooth. Add the rest of ingredients until blended. Bake 8 inch 1 1/2 hour and 9 inch 1 1/4 hours at 325 degrees. Turn off oven and let stand 60 minutes. Remove from oven and cool to room temperature. Chill overnight. Filling will come to the top of pan. Serves 16.