CRUST:

1 1/2 cups graham cracker crumbs
4 tbsp. sugar
1/3 cup butter (melted)

In medium bowl mix with fork crumbs and sugar, add melted butter and mix well. Pour this mixture into a 9-inch springform pan and shape on bottom for crust. Set aside.

FILLING:

3 (8 oz. ea.) pkgs. cream cheese (close to room temp as possible)
1 cup solid pack pumpkin (8 oz.)
1 cup sugar
1 tsp. vanilla
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/8 tsp. salt
4 eggs

In large mixing bowl, beat all 3 packages cream cheese, add pumpkin, sugar, vanilla, salt, cinnamon and nutmeg. Beat in eggs, one at the time, and mix all of this very well. Pour all of mixture into the pan on top of the crumb crust.

Bake at 325°F for about 55 minutes. Cheesecake will start to look browned on top and center will still be a bit loose. After cooling for 30 minutes loosen and remove sides of pan and place in refrigerator for a good 6 to 8 hours prior to serving. Enjoy!

Submitted by: Susie Charbonneau