1 3/4 cups graham
1/4 cup finely ground pecans
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1 stick butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon grated nutmeg
2 large eggs
2 large egg yolks
1/4 cup heavy cream
1 (15-ounce) can pumpkin purée
Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, pecans,
brown sugar, and 1/2 teaspoon of the cinnamon in a bowl. Pour in the melted
butter and stir well to blend. Press the mixture evenly into the bottom and 1
inch up the sides of a 9-inch springform pan.
Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon
of cinnamon, and the nutmeg in the bowl of an electric mixer. Beat until fluffy.
Add the eggs and yolks, beating on low speed until just blended. Fold in the
cream and pumpkin purée.
Pour the batter into the crust-lined pan, and place on a baking sheet. Bake
until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
Remove from the oven and cool for 15 minutes. Carefully run a small, sharp knife
between the cake and the sides of the pan. Release the sides of the pan and cool
at room temperature for 30 minutes. Cover the cheesecake tightly with aluminum
foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8
hours, before serving
Makes one 9-inch cake to serve 10 to 12