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Not tried and true, no representations made, but here's a pumpkin cheesecake recipe which happened to be in the Houston paper today, by Ann keep it or possibly chunk it (gotta big pile of stuff on top my computer too).
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Prepare crust; chill till ready to fill.
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Soften unwrapped cream cheese in microwave at medium power 2 min.
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Beat cream cheese in large bowl till fluffy.
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Gradually add in sugar.
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Add in Large eggs, one at a time, beating well after each addition.
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Gradually add in flour and pumpkin pie mix.
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Blend well and stir in nuts.
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Pour into crust-lined pan.
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Bake in preheated 325-degree oven 1-hour and 45-min, or possibly till center feels hard when touched.
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Cold in pan on wire rack.
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Carefully run a sharp knife around edges to loosen sides so cake won't crack on top.
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Brush top with maple syrup.
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Refrigeratecompletely.
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Remove sides of pan.
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When ready to serve, garnish with pecans and whipped cream or possibly mix of whipped topping and nonfat vanilla yogurt.
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Crust: Preheat oven to 325 degrees.
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Grease a 9-inch springform pan, or possibly coat with vegetable oil spray.
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Combine crumbs, butter, cinnamon, sugar, and nuts.
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Line bottom and partly up the sides of prepared pan and chill till ready to add in filling.
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Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-oz)
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can pumpkin; increase sugar to 1 1/2 c.; use 5 Large eggs and 1/4 c. flour, and add in 2 tsp.
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pumpkin pie spice.
