INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees F. 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
crumbly. Press the crumbs onto the bottom and about two-thirds of the
way up the sides of an 8" springform pan. You don't want the crust to
form all 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. 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.  Source:
Top Secret Restaurant Recipes by Todd Wilbur  Posted to MM-Recipes
Digest  by "Robert Ellis"  <rpearson@snowcrest.net> on Oct 3, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 498
Calories From Fat: 337
Total Fat: 38.3g
Cholesterol: 182.7mg
Sodium: 374.8mg
Potassium: 211.9mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 30.5g
Protein: 7.8g