A spicy pumpkin cheesecake is a different take on a holiday meal tradition. Try one.

PUMPKIN MOLASSES CHEESECAKE

Crust:

1 1/4 cups graham cracker crumbs

1/4 cup finely chopped toasted pecans

2 tablespoons sugar

1/3 cup melted unsalted butter

Filling:

3 (8-ounce) packages light cream cheese, softened

1 cup sugar

3 eggs

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 tablespoons molasses

1 cup canned pumpkin

2/3 cup heavy cream

Maple syrup (optional)

Set your oven to 325 degrees. To prepare crust, combine crumbs, pecans, sugar and butter in a large bowl. Press evenly on bottom and 1 inch up the sides of a 9-inch springform pan.

To prepare filling, in a large mixing bowl beat cream cheese with mixer until smooth. Add sugar, eggs, flour, cinnamon, ginger, nutmeg and molasses; beat until evenly blended. Beat in pumpkin and cream. Pour into crust. Place pan on baking sheet.

Bake 50 minutes, or until nearly set. Turn oven off and leave cake in oven with door closed 1 hour.

Remove from oven and run knife around edge of cake to loosen from pan. Cool to room temperature on wire rack. Refrigerate 8 hours to overnight.

To serve, remove springform side. Drizzle with maple syrup if desired.

Serves 14.

NUTRITION PER SERVING: 310 calories, 20 grams fat, 100 milligrams cholesterol, 8 grams protein, 26 grams carbohydrates, 1 gram fiber and 210 milligrams sodium.

Look for Relish magazine, celebrating America's love of food, each first Wednesday in The Augusta Chronicle . For more recipes or to sign up for a biweekly newsletter, see relishmag.com.