1 1/2 c. graham cracker crumbs
5 tbsp. melted butter
1 c. plus 1 tbsp. sugar
3 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 c. canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
whipped cream

Preheat oven to 350°F. Make crust by combining graham cracker crumbs with melted butter and 1 tablespoon sugar. Press crumbs onto bottom and about 2/3 of the way up the sides of an 8-inch spring-form pan.

Bake 5 minutes and set aside.

In large mixing bowl, combine cream cheese, 1 cup sugar and vanilla. Mix until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice. Beat until smooth. Pour filling into the pan.

Bake 60 to 70 minutes. The top will turn dark. Remove from oven and allow to cool. When at room temperature, put it into the refrigerator. When chilled, remove the pan. Serve with whipped cream.