Make the crust by combining
the graham cracker crumbs with the melted butter and 1 tablespoon sugar
in a medium bowl. 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
Press the crumbs onto the bottom and about two-thirds of
the way up the sides of a spring form pan. You don't want the crust to
form all of the way up the back of each slice of cheesecake. Bake the
crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until
smooth and creamy.
Pour the filling into the pan. Bake for 60 to
70 minutes. The top will turn a bit darker at this point. Remove from
the oven and allow the cheesecake to cool.
When the cheesecake
has come to room temperature, put it into the refrigerator. When the
cheesecake has chilled, remove the pan sides and cut the cake into 8
equal pieces. Use dental floss to make a clean cut. Serve with a
generous portion of whipped cream on top.