Categories: Dessert

Ingredients

• 1-1/2 cups graham cracker crumbs
• 5 Tbsp butter, melted
• 1 cup sugar, plus 1 Tbsp sugar
• 3, 8-oz. pkgs. cream cheese, softened
• 1 tsp vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice

Directions

1. eheat oven to 350.

2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

3. Put foil partway up the outside of an 8-inch springform pan. Press the crumbs onto the bottom and about 2/3 of the way up the sides of the pan. You don’t want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

5. When the cheesecake has come to room temperature, put it into the refrigerator.

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