I've made this at least three times now, and it consistently turns out to be one of the better cheesecakes that I make. In the spirit of festive holidayness, here ya go:
HERE IS WHAT YOU NEED
Crust
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter
Filling
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
whipped cream
HERE IS WHAT YOU DO
Crust
1) In a small bowl, combine cracker crumbs and sugar; stir in the butter.
2) Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
3) Bake at 350 degrees for 5 minutes.
4) Cool on a wire rack.
Filling
5) In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
6) Add eggs, pumpkin and spices; beat just until combined.
7) Pour into crust.
8) Fill a large rectangular baking pan with 2 inches of hot water; place in a 350 degree oven. Place cheesecake/pan on rack above water and bake for 1 hour or until center is almost set.
9) Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
10) Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
11) Refrigerate until completely cooled (center will fall).
12) Remove sides of pan just before serving.
13) Garnish with whipped cream.
