Dried Apricot-Pumpkin Cheesecake

Crust: 

1 1/4 C graham crackers or vanilla wafers-finely crushed

1/2 C ea. walnuts, finely cropped & sugar

5 T butter, melted

1/2 t nutmeg

Combine and press firmly into bottom & 1/2 way up 9” spring form pan. Preheat Oven to 350F.

Filling: 

3-8 oz cream cheese, softened

3/4 C ea. Sugar and packed brown sugar

4 medium eggs

16 oz can pumpkin

1 C B & R Farms Dried Apricots, finely chopped (soak in warm water 2 min and drain)

1 1/4 t cinnamon

1 t vanilla

1/2 t nutmeg

1/4 t cloves

3/4 C B & R Farms Dried Apricot Topping

Beat cream cheese & sugars until fluffy. Add 1 egg at a time, mixing well. Stir in rest of ingredients. Pour into crust, bake 1 hour, 20 min. Cool completely before plating. Pour topping on top, spilling over edges. Optional: Decorate cheesecake with additional chopped apricots around edge and press walnut halves into side of cake.