Pumpkin Cheesecake

This Pumpkin Cheesecake tastes like a regular cheesecake and took second prize in a cooking contest as well as first place in a workplace cheesecake competition.

CRUST
1 3/4 cup graham cracker crumbs
1/2 cup fine chopped pecans
2 tbsp sugar
1/2 cup melted butter

FILLING
1/4 cup all purpose flour
3/4 tsp Cinnamon
1/3 tsp Ginger
1/3 tsp Nutmeg
1/8 tsp Cloves
1 1/2 tsp vanilla
1 can (16 oz) Pumpkin (not pie mix)
4 pkgs (8 oz) Cream Cheese, softened
14 oz sweetened condensed milk
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

preheat oven to 325 F.

For crust, combine crumbs, nuts and butter until thoroughly mixed. Spray 10 inch springform pan with bakers spray. Spread mixture in pan along the bottom and 1 1/2 inches up. Place in freeser.
Filling: Combine cream cheese and condensed milk in large bowl until completely smooth.
Add pumpkin, spices, vanilla and sugar, then eggs (one at a time).
Beat until completely mixed.
Don't overmix when eggs are added this will make cake crack.
Pour mixture over prepared crust. Bake at 325 F for 1 hour and 15 minutes with deep baking dish filled with water on lower rack below cheese cake. let cheesecake remain in oven with door slightly open for 30 minutes until cooled. Run knife around edge of pan to loosen cheesecake.
Refrigerator for 6 hours or overnight.
Freezes very well.