You will need an 8" springform pan for this recipe.

1 1/2 cups graham cracker crumbs
5tbsp butter, melted.
1 cup + 1 tbsp sugar
3 8oz packages of cream cheese
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon

Preheat oven to 350
Make crust by combining the graham cracker crumbs with the butter and 1 tbsp sugar, but not so much as to turn the mixture into paste. Keep it crumbly. Press crumbs onto the bottom and about 2/3 of the way up the sides of the springform pan. You don't want the crust to form all the way up the back.
Bake crust for 5 minutes and set aside until you are ready to fill it.

In a large bowl combine cream cheese, sugar and vanilla. Mix with an electric mixer until smooth (note: I've used the kitchen aid stand mixer and have found that it makes the mixture too runny and bakes a bit differently). Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth. Pour filling into the pan. Bake for 60-70 minutes. The top should turn a bit darker at this point. Remove from the oven and let cool before covering and putting into the fridge.

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