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