Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
1 tablespoon of sugar
Filling:
1 cup sugar
3-8 ounce packages of cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped cream for top if desired
Directions:
Preheat the oven to 350 degrees.
Mix the graham cracker crumbs and sugar together. Then add the melted butter and stir until a slightly moist mixture forms. Press the crust into the bottom and 2/3 of the sides of a springform pan. I use a metal measuring cup to press the crumbs in, but your hand will work just fine. Bake for 5 minutes and then put into fridge to chill.
Combine the cream cheese, sugar, and vanilla in a large bowl using an electric mixer until smooth and creamy. Add the pumpkin, eggs, cinnamon, allspice, and nutmeg and beat again until very creamy and there are no lumps. Pour into the graham cracker crust. Bake in the oven for 60-70 minutes. Many professionals recommend to use a water bath which is just a roasting an full of hot water that the springform pan is immersed in for even cooking and to prevent cracking. I personally don't do this step because I like the crack on my cheesecake. It makes it look homemade. After it is finished baking, chill in the fridge. Preferably let chill for 24 hours, but 6-8 hours will do if you can't wait that long. You can decorate with whipped cream if you want like they do at the cheesecake factory, but I prefer to leave mine plain. Cut and Enjoy!
