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INGREDIENTS:

• 1 cup canned pumpkin puree
• 1 pound of room-temperature cream cheese
• 3/4 cup light brown sugar
• 3 large eggs
• 2 tbs all-purpose flour
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1 sleeve of cinnamon graham crackers (for crust)
• 5 tbs of butter (for crust)

PROCEDURE:

1. Get started by preheating the oven to 350 degrees, and use a food processor to grind the graham crackers.

2. Melt the butter, add the ground graham crackers to it and mix it together. Put that mixture into a 9-inch spring-form pan. Press the crumbs down and par-bake the crust on the center rack of the preheated oven for 8-10 minutes.

3. Next, use an electric mixer to combine the room-temperature cream cheese and light brown sugar. While the machine is whirring, add the 3 large eggs one at a time and also add the pumpkin puree, all-purpose flour, vanilla, ground cinnamon, ground ginger, ground nutmeg and ground allspice. Once all the ingredients are mixed, turn the machine off.

4. Add the mixture to the par-baked crust in the spring-form pan and place it and the baking tray on the center rack of the preheated oven.

5. Place another baking tray on the bottom rack of the oven and carefully fill that halfway with water.

6. Bake the cheesecake at 350 degrees for 20 minutes and then turn the heat down to 300 degrees and bake it for another 20-25 minutes. The outside of the cheesecake will be a little bit puffed up around the edge when it is done and the center will still be a tiny bit jiggly.

7. Place the cake on a cooling rack and run a knife around the outside edge to help keep the cheesecake from cracking as it cools. Put a loose sheet of aluminum foil over the top to help it cool slowly.

8. Once the cake cools down to room temperature, keep it well-covered in the fridge for at least 8 hours, or even overnight, before slicing and serving.