Ingredients:
1 ½ cups graham cracker crumbs
5 T butter – melted
1 cup plus 1 T sugar
3 8-oz packages cream cheese – room temperature
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
Whipped cream
Directions: Preheat oven to 350 degrees. Make the crust by combining the graham cracker crumbs, butter and 1T sugar. Stir well enough to coat all the crumbs with butter, but not so much as to turn to paste. Keep it crumbly. Press crumbs into the bottom and 2/3 of the way up the sides of a springform pan. Bake 5 minutes and set aside until ready to fill.
Can use ready-made graham cracker crust instead.
In large mixing bowl combine cream cheese, 1 C sugar and vanilla. Mix with electric mixer until smooth. Add pumpkin, eggs and spices and continue to mix until smooth. Pour into prepared pie crust and bake 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come
to room temperature, put into the refrigerator until chilled. Remove pan sides and cut the cake into pieces. Use dental floss to make a clean cut.
Serve with generous portion of whipped cream on top.
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