Categories: Cheesecake, Dessert

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar
• 5 tablespoons butter or 5 tablespoons margarine, melted
• Filling
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup cooked pumpkin or 1 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• whipped cream

Directions

1. In a small bowl, combine cracker crumbs and sugar; stir in the butter.

2. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.

3. Bake at 350 degrees for 5 minutes.

4. Cool on a wire rack.

5. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.

6. Add eggs, pumpkin and spices; beat just until combined.

7. Pour into crust.

8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.

9. Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.

10. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

11. Refrigerate until completely cooled (center will fall).

12. Remove sides of pan just before serving.

13. Garnish with whipped cream.

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