Pumpkin Cheesecake

Crust:
1-1/2 cups graham crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling:
3 - 8 oz. packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press
onto the bottom and 2/3 up the sides of an 8" springform pan. Bake
for 5 mins. at 350F. Set aside.
Combine cheese, sugar and vanilla in large bowl; mix until smooth
with an electric mixer. Add pumpkin, eggs, and spices; beat until
smooth and creamy. Pour into the crust. Bake for 60-70 mins. or
until the top turns a bit darker. Remove from oven and allow to come to
room temperature, then refrigerate. After it has thoroughly chilled,
remove the pan sides and cut with dental floss. Serve with whipped
cream.


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