1-1/2 cups graham cracker crumbs
5 T butter, melted
1 cup + 1 T sugar
24 oz cream cheese, softened
1 tsp vanilla extract
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Preheat the oven to 350 degrees. Combine the graham cracker crumbs, butter and 1 T sugar and mix until crumbly. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. Bake the crust for 5 minutes; set aside. In a large mixing bowl combine the cream cheese, 1 cup 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. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, remove the sides and refrigerate several hours or overnight.
Serves 8.