Pumpkin Cheesecake
- 1 1/2 cups graham cracker crumbs
- 5 tbsp butter — melted
- 1 cup plus 1 tbsp sugar
- 24 ounces cream cheese — softened
- 1 tsp vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- whipped cream, for topping, if desired
Preheat the oven to 350. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. Bake the crust for 5 minutes.
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 to beat until smooth and creamy. Pour the filling into the pan. Bake for 60 to 70 minutes.