Recipe: Debbie Fields Pumpkin Cheesecake

I found this on the web. I hope this is what you were looking for. Probably a bit late at this point.

PUMPKIN PIE CHEESECAKE
(a recipe by Debbie Fields)

This is not very rich (except for the crust) as cheesecake goes. It comes out more or less a pumpkin pie in a nut and crumb crust. Perhaps the cream cheese could be doubled and the pumpkin diminished by a corresponding amount. First, the crust.

FOR THE CRUST:
2 cups ground pecans, toasted
1 cup chopped pecans, toasted
2/3 cup vanilla wafers, crushed
1/3 cup graham crackers, crushed
6 tbsp melted butter (doubled from Debbie's recipe)

CREAM CHEESE AND CUSTARD FILLING:
Mix ingredients in order and mold into the side of a springform pan.

Bake at 300 degrees F for 15 minutes and cool while working on the custard/cheese filling. Be careful; this crust is very fragile even with 6 tablespoons of butter.

1 (8 ounce) pkg Philadelphia cream cheese
2 tbsp butter
1/2 cup brown sugar
1/4 cup granulated white sugar

Cream these ingredients well at room temperature. Then add the eggs, one at a time (about 20 seconds apart):
3 eggs at room temperature
Blend well, scraping often.

Then, in order, mix the following ingredients into the filling:
15 ounces pumpkin puree (small can, not pre-spiced)
1/2 cup sour cream
3 tablespoons flour
1 1/2 tsp pumpkin pie spice*
2 tsp liquid vanilla

Once these ingredients are thoroughly mixed into the filling, pour into the crust.

Bake in a 300 degree F oven with a water bath on a lower shelf for 1 hour, then at 275 degrees F for another hour and, finally, turn the oven off and let bake in cooling oven for 1 more hour (don't open the oven turning the entire process. Cool for an hour or two outside (or in) the oven, then refrigerate if desired.

*Pumpkin Pie spice ingredients
nutmeg
cinnamon
cloves
allspice (optional)
cardamom (optional)