1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Preheat oven to 350°F.
Make the crust first by combining your graham cracker crumbs with melted butter and 1 tablespoon of sugar in a medium bowl. Stir until all the crumbs are coated with the butter. Do not let your mix turn into a paste, but keep it crumbly instead.
Next, put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. Bake the crust for five minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, cup of sugar and vanilla. Mix with an electric mixer until smooth. Then, add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan and bake for 60-70 minutes. The top will turn a bit darker as it gets closer to being done. Remove and let cool when this happens. After five minutes, put it in the refrigerator and let chill.
Serve with a generous portion of whipped cream on top.
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