Recipe: Pumpkin Cheesecake - richmondmagazine.com

Ingredients

• 2 ½ pounds of cream cheese
• ½ cup of sugar
• ½ cup of heavy cream
• 2 cups of canned pumpkin
• 5 eggs
• 2 egg yolks
• ½ teaspoon of nutmeg
• ½ teaspoon of allspice
• 1 teaspoon of vanilla extract
• 2 tablespoons of sugar
• 1 ½ cups of toasted pistachios, roughly chopped
• ¾ cup of graham cracker crumbs
• 6 tablespoons of melted butter