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 two-thirds 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 itbsp
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. The top will
turn a bit darker at this pointbsp 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.
