Pumpkin Cheesecake I - cooking recipe

Ingredients

4 (8 oz.) pkg. cream cheese (or 2 regular, 2 light)
1 c. sugar
1 1/2 c. brown sugar
5 eggs, beaten, or equivalent egg substitute
2 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. vanilla
1/2 c. graham cracker crumbs

Preparation

Preheat oven to 325\u00b0.
Beat cream cheese and sugars until fluffy.
Add eggs gradually.
Mix in remaining ingredients. Butter a 9-inch spring-form pan.
Coat with graham cracker crumbs. Fill with batter.
Bake cheesecake for 80 minutes or until it is firm around the edges.
Turn off oven and let cheesecake stand in cooling oven for 30 minutes.
Remove and cool completely on rack. Good served with whipped topping.