Crust:


3/4 cup walnuts

1 package graham crackers

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 cup butter, melted

Filling:

2 (8 ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs, lightly beaten

1 cup canned pumpkin

1 teaspoon ground cinnamon, divided

2 tablespoons chopped walnuts

Directions:



In a food processor, combine the walnuts and crackers. Pulse until crackers are crushed and nuts are finely chopped. Pour into a small bowl and add the sugar and spices; stir in butter. Press onto the bottom of an ungreased 9 x 13 pan.



For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 3/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust and spread evenly. Sprinkle the top with walnuts and remaining cinnamon.



Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.