- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 tablespoon sugar
- 1 cup sugar
- 3 (8 ounce) packages cream cheese
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- whipped cream
- Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.
- Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It’s ok if it doesn’t go all the way up the sides. You want part of the cheesecake to extend above the crust.
- Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
- Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl.
- Mix until smooth using an electric mixer (remove the lumps but don’t over-mix).
- Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the mixture into the graham cracker crust.
- Bake for 60-70 minutes.
- The cake will rise and turn a nice golden brown on top.
- Remove from the oven and allow to cool at room tempurature.
- When the cheesecake has come to room temperature, put it into the refrigerator. Its best to let it refrigerate for 24 hours to bring out the flavor.
- When the cheesecake has chilled or you’ve lost all will-power, release the spring and remove the sides of the pan.
- Cut the cake into 8 equal pieces and garnish with generous amounts of whipped cream (you could even lightly dust with some of the spices)
You can also split this recipe into 2 if you want to use Ready Crusts rather than make your own. If you do have a spring pan, I recommend using one so that the Cheesecake will be tall and spring over the crust like the Cheesecake Factory's cake.