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1
Preheat the oven to 350 degrees.
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2
Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbsp. sugar in a medium bowl.
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3
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
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4
Press the crumbs onto the bottom and about 2/3 of the way up the sides of the springform pan.
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5
You don't want the crust to form all of the way up the back of each slice of cheesecake.
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6
Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
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7
In a large mixing bowl, combine the cream cheese, 1 c. sugar, and vanilla.
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8
Mix with an electric mixer until smooth.
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9
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
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10
Pour the filling into the pan.
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11
Bake for 60 to 70 minutes.
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12
The top will turn a bit darker at this point.
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13
Remove from the oven and allow the cheesecake to cool.
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14
When the cheesecake has come to room temperature, put it into the refrigerator.
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15
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
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16
Serve with a generous portion of whipped cream on top. Serves 8.
