Pumpkin Cheesecake

Peheat oven to 425

Crust

1 ½ cups graham cracker crumbs

2 tbsp. Sugar

1/3 cup melted butter (unsalted)

In a 9" spring form pan, blend the crumbs and sugar. Add the melted butter and mix thoroughly.

Press the crumbs firmly on the bottom of the pan and set aside.

Cheesecake Filling

1 ½ lbs. Deli style cream cheese

1 cup sugar

3 eggs, extra large

1 cup solid pack pumpkin

2 tsp. Pumpkin pie spice

Beat the cream cheese in a stand mixer or in a bowl with a hand mixer or blend in a food processor.

Add the sugar and mix well. Be sure to scrape the bowl several times. Add the eggs, one at a time and beat until smooth. Scrape bowl again - especially on the bottom. Add the pumpkin and pie spice and mix well. Pour into prepared spring form.

Bake at 425 for 10 minutes.

Lower the heat to 250 and bake for 50 minutes more.
Remove from oven and let cool on a rack until you can handle it comfortably.
Put in refrigerator and chill overnight. (Recipe can be made several days ahead)