Instructions: Carve out the pumpkin and remove the pumpkin meat. Discard the seeds and strings and coarsely chop the pumpkin meat. In a large pot, cook the pumpkin for 20 to 25 minutes or until tender and reduced. Mash the cooked pumpkin and weigh out 2 pounds.

In a large bowl, mix together the mashed pumpkin, cream cheese, and sugar with hands. Slowly stir in the remaining ingredients, except the pecans, until the mixture is smooth. Whip the mixture with a whisk for 1 minute.

Preheat oven to 325 F.

Pour the mixture into the pumpkin shell and place the pumpkin on a heavy baking sheet. Bake for 2 hours, or until the center of the cheesecake is set. Let cool on a heavy wire rack. Chill overnight. Serve chilled or at room temperature with the Caramelized Pecans.

YIELD: 8 SERVINGS

Caramelized Pecans:
Rub the oil on a small serving plate. In a saute pan, melt the sugar with the pecans on low heat, stirring constantly, until the sugar melts and is lightly browned. Pour the mixture on the prepared plate and let cool.

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