Crust:

2 c. flour
2/3 c. packed brown sugar
10 tbsp. butter, softened
1 c. finely chopped pecans or walnuts

Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 1 1/4 cup of mixture for topping. Press remaining mixture into bottom of a 10 x 15 pan.

Bake in preheated 350°F oven for 15 minutes. Cool slightly before adding filling.

Filling:

2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 eggs
1 (16 oz.) can pumpkin
1/2 c. Karo syrup
2 tsp. cinnamon

Beat cream cheese and sugar at medium speed of electric mixer until fluffy. Add eggs one at a time, beating well after each. Add remaining ingredients; mix until smooth. Pour over partially cooled crust. Sprinkle with reserved topping.

Bake 45 to 50 minutes or until center appears set. Cool completely. Chill.