Perfect for Thanksgiving dinner. More modern than pumpkin pie – and who doesn’t love cheesecake?

1 1/2 cups graham cracker crumbs
5 T butter–melted
1 c plus 1 T sugar
24 oz. cream cheese — softened
1 t. vanilla
1 c. canned pumpkin
3 eggs
1/2 t cinnamon
1/4 t nutmeg
1/4 t allspice
whipped cream

Preheat the oven to 350 degrees F. Make the crust by combining the graham cracker crumbs with a melted butter and 1 T sugar in a medium bowl. Stir well enough to coat all the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom and about 2/3 of the way up the sides of a springform pan. 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 c. sugar and vanilla. Mix with an electric mixer until smooth. Add the 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. Serve with a generous portion of whipped cream on top.