I’m running a little behind on my blog postings. I baked this cake back on my birthday along with a neapolitan mousse cake and an angel food cake. There are a half-dozen people in our group who also have birthdays in May, so I brought in cake for all of us. This pumpkin cheesecake was a new one for me, and it turned out marvelously! It was super creamy and full of that pumpkin pie flavour. This is a definite keeper. The only adjustment I made was to use hazelnuts instead of pecans for the crust. I also used a 9″ springform pan instead of a pie pan. If you like cheesecake and you like pumpkin pie, then go make this now.