Pumpkin Cheesecake

1/4 cup rolled oats

1/2 cup finely chopped pecans

1/4 cup packed brown sugar

1/3 cup (2/3 stick) melted butter

2 packages (8 ounces each) cream cheese, room temp.

1 cup granulated sugar

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

2 eggs

2 cups canned or fresh pumpkin

Preheat oven to 350 degrees.

To make crust: combine oats, pecans, brown sugar and melted butter. Press onto bottom and sides of lightly greased 9-inch springform pan. Crust should reach about 1 inches up sides of pan. Bake in preheated oven 18 minutes or until done. Remove from oven and maintain oven temp. Use back of spoon to press sides up again. Cool Completely.

To make filling: Beat cream cheese with granulated sugar, salt and spices. Add eggs one at a time, beating well after each addition. Stir in pumpkin.

Pour into prepared crust. Bake in preheated oven 50 minutes or until filling is set. Cool completely. Remove side of pan, chill. Makes about 12 servings.