pumpkin cheesecake

courtesy of: missi
adapted from: the cheesecake factory
serves: 8

- 1-1/2 c graham cracker crumbs
- 5 tbsp butter, melted
- 1 c plus 1 tbsp sugar
- 3 8-0z pkgs cream cheese, softened
- 1 tsp vanilla
- 1 c canned pumpkin
- 3 eggs
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- whipped cream

1. preheat 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 that it turns into a paste. keep it crumbly.

3. press the crumbs into the bottom and about 2/3rds of the way up the sides of a springform pan. bake for 5 min, then set aside until you're ready to fill it.

4. in a large mixing bowl, combine the cream cheese, 1 c sugar, and vanilla. mix with an electric mixer until smooth

5. add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

6. pour the filling into the pan. bake for 60-70 min. the top will turn a bit darker. remove from the oven and allow to cool.

7. when the cheesecake has come to room temperature, put it in the refrigerator. when the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal slices. serve with a generous portion of whipped cream topping.

image: ehow