Use a 10-inch springform pan. If you use a 9-inch pan you can put what's leftover in muffin tin for little cheesecakes.

CRUST:

Graham cracker - double this recipe if you want crust to rise on sides. I also use cinnamon grahams. 1/4 c. sugar 1/2 c. butter 1/4 tsp. cinnamon or 1/4 tsp. nutmeg (optional)

Mix crumbs with 1/4 cup sugar and melted butter. Press in bottom and sides of pan. (Put springform pan on top of baking sheet, as sometimes cake leaks when baking.)

FILLING:

4 (8 oz.) pkgs. cream cheese at room temperature
1 1/2 c. sugar
5 lg. eggs
1/4 c. all-purpose flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 can pumpkin (1 lb.)
Candied walnuts, optional
Whipped cream, optional

Heat oven to 325 degrees. Beat cream cheese in large bowl until fluffy. Beat in sugar gradually. Add eggs one at a time, beating well after each addition. Beat in flour, salt, pumpkin and spice. Pour into prepared pan (don't bake crust before filling).

Bake 1 hour 30 minutes or until firm around sides, but soft in center. Turn off heat. (Top of cake might have cracked during baking - that's OK.) Crack open oven door. Let cake cool in oven for 30 minutes. Remove from oven, cool completely.