Pumpkin cheesecake

By Anonymous -
Oh, how I love pumpkin. Pumpkin loves me, too, I think.
This cheesecake recipe came from my cousin Dana, and then I changed the directions around a little bit. It was super easy and smells super good, and if the taste I made of the batter is any indication, it's really good.
You should make one. You know you want to.

Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

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

Mix crust ingredients together, just until wet. Press onto the bottom of a springform pan. Bake for 10 min. at 350. Set aside.
eggs one at a time, then pumpkin and spices, beat until smooth and creamy.Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add eggs one at a time, then pumpkin and spices. Pour into the crust. Bake for 60-70 min. 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. Serve with whipped cream.

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