1 1/4 c. cinnamon graham cracker crumbs
3 1/2 tbsp. butter, melted
2 tbsp. sugar
3 (8 oz.) pkgs. cream cheese
3/4 c. sugar
4 lg. eggs, lightly beaten
1 c. pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 tsp. grated orange rind
2 tbsp. orange liqueur (optional)
Chocolate curls

Preparation time: 20 minutes. Baking Time: 55 to 60 minutes. Oven Temperature: 350 degrees.

TIPS: Chopped, toasted pecans can be added to the graham cracker crumbs.

Mix the graham cracker crumbs with the butter and 2 tablespoons sugar. Press firmly and evenly into a 9 inch springform pan. Beat cream cheese until fluffy. Gradually beat in 3/4 cup sugar. Add eggs, beat at low speed until combined. Beat in pumpkin, cinnamon, ginger, nutmeg, orange rind, and liqueur, if used. Blend at low speed. Pour into prepared crust. Bake at 350 degrees for 55 to 60 minutes until the center is just set. The sides will be puffed. Cool cake on a rack to room temperature. Refrigerate at least 6 hours before serving. Garnish with chocolate curls, if desired. Remove springform sides before serving.