So let's not waste all that pumpkin we harvested!
In a food processor, chop 3/4 c. walnuts; add 1/3 c. brown sugar and 5/4 c. flour. Then add 1/2 c. melted butter.
Secret ingredient . . . 1 T. Ramazzotti Sambuca. Feel free to substitute 1 T. real vanilla extract if that better fits your style.
Once the above is processed into a damp lump, press it firmly into a 9" springform pan, covering the bottom and sides, and bake at 350 F for 10 minutes. Set aside to completely cool.
All the cake preparation now will be in one large mixing bowl. Beat 16 oz. cream cheese and 8 oz. ricotta until fluffy (2'ish minutes). Now, add 3/2 c. of that prized pumpkin! After beating again, add 1 c. brown sugar, 1/4 t. nutmeg, 1 t. triple sec (or substitute vanilla) and beat again.
Now leave your stand mixer running the entire time as you add 3 whole eggs, one at a time. After 6'ish minutes of baking time, pour the batter into the prepared springform pan. Bake at 350 for 90 minutes.
When the top browns and a toothpick comes out clean, remove from the oven and allow to settle for 4'ish hours at room temperature. Then refrigerate.
As with all cheesecake, bring portions back to near room temperature before serving.
Delizioso!