Make ahead note:

The cheese cake is better if made a day or two before serving. You can also freeze it. Allow it to defrost overnight in your refrigerator.

Ingredients:

For the crust:
• 1-1/4 cup graham cracker crumbs
• 4 Tbl unsalted butter, softened
• 1/4 tea ground cinnamon
• Butter for greasing spring form pan

For the cake:
• 2 8oz packages reduced fat cream cheese
• 1 8 oz package cream cheese
• 1 cup sugar
• 1 tea vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 1/2 tea ground cinnamon
• 1/4 tea ground nutmeg
• 1/4 tea allspice

Preheat oven to 350 degrees.

Using your fingers mix the ingredients for the crust together and press into a greased spring form pan. Bake in preheated oven for 5 minutes. Remove and cool.

Beat the cheeses, sugar together until smooth. Add the eggs one at a time, beating each egg in until smooth. Add the pumpkin, vanilla and spices and beat until very smooth. Pour into the prepared spring form pan and bake for 60 minutes. Top of the cake should have darkened a bit. You can bake an additional 10 minutes as necessary. Allow to cool slightly before refrigerating. Take off spring form sides before slicing and serving.