Pumpkin Cheesecake

Ingredients Crust

• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• 5 tablespoons butter, melted

Ingredients Filling

• 1 cup sugar
• 3 (8-ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

Directions Crust

1. Preheat oven to 350°F.
2. Make the crust by combining the graham cracker crumbs with the melted butter, cinnamon and 1 tablespoon of the sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
6. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

Directions Filling

1. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
2. Mix with an electric mixer until smooth.
3. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
4. Pour the filling into the pan.
5. Bake for 60-70 minutes.
6. The top will turn a bit darker at this point.
7. Remove from the oven and allow the cheesecake to cool.
8. When the cheesecake has come to room temperature, put it into the refrigerator.
9. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 or 12 equal pieces.