1/4 c. graham cracker crumbs
4 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
5 lg. eggs
1/4 c. flour
1/4 tsp. salt
1 (16 oz.) can pumpkin
2 tsp. pumpkin pie spice

Butter bottom and sides of a 9" springform pan generously. Sprinkle with graham cracker crumbs. Shake pan to coat all sides. Let excess crumbs remain on bottom. Heat oven to 325 degrees.

In large mixing bowl beat cream cheese with mixer 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. Bake 1 hour and 30 minutes or until firm around sides but soft in center. Turn off heat.

Open oven door a crack. Let cake cool in oven 30 minutes. (Top of cake will have cracked during baking.) Remove cake from oven. Cool completely on wire rack. Remove sides of pan. Chill. Serve cake with whipped cream topping. Makes 10 servings.