CRUST:

1 c. graham cracker crumbs
1/2 c. finely chopped pecans
1/3 c. unsalted butter, melted
1/4 c. sugar

Preheat oven to 325 degrees. Mix crumbs and remaining crust ingredients with a fork until well blended. Pour into 8 x 3 or 9 x 2 spring form pan. Using back of spoon or measuring cup, press crumbs onto bottom and up side of pan to within 1-inch of top of pan. Set aside.

FILLING:

4 (8 oz.) pkgs. cream cheese, room temperature
6 eggs, room temperature
1 (16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/8 tsp. salt

In large mixing bowl, beat cream cheese at medium speed until smooth. Add remaining ingredients and beat just until blended. Pour into crumb-lined pan.

Bake 1 hour and 30 minutes or until lightly golden on top. Turn off oven and let cake stand in oven for 1 hour. Remove cake from oven; cool completely. Cover with aluminum foil and chill overnight before serving. Serves 16.