Pumpkin Cheesecake - graham cracker crumbs

Method

• Preheat the oven to 350 degrees.
• 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. Keep it crumbly.
• Press the crumbs onto the bottom and about 2/3 of the way up the sides of the springform pan.
• You don't want the crust to form all of the way up the back of each slice of cheesecake.
• Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
• In a large mixing bowl, combine the cream cheese, 1 c. sugar, and vanilla.
• Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
• Pour the filling into the pan.
• Bake for 60 to 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 it into the refrigerator.
• When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
• Serve with a generous portion of whipped cream on top. Serves 8.