Recipes

# Preheat oven to 350 degrees F.

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2

Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.

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3

Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

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4

Keep it crumbly.

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5

Put foil partway up the outside part of an 8-inch springform pan.

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6

Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.

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7

You don't want the crust to form all of the way up the back of each slice of cheesecake.

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8

Bake the crust for 5 minutes, then set aside until you are ready to fill it.

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9

In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.

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10

Mix with an electric mixer until smooth.

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11

Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.

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Pour the filling into the pan.

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Bake for 60-70 minutes.

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14

The top will turn a bit darker at this point.

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15

Remove from the oven and allow the cheesecake to cool.

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16

When the cheesecake has come to room temperature, put it into the refrigerator.

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17

When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

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18

Serve with a generous portion of whipped cream on top.