Harvest Pumpkin Cheesecake - cooking recipe

Ingredients

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter or 5 tablespoons margarine, melted
Filling
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup cooked pumpkin or 1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
whipped cream

Preparation

In a small bowl, combine cracker crumbs and sugar; stir in the butter.
Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
Bake at 350 degrees for 5 minutes.
Cool on a wire rack.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
Add eggs, pumpkin and spices; beat just until combined.
Pour into crust.
Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate until completely cooled (center will fall).
Remove sides of pan just before serving.
Garnish with whipped cream.