Pumpkin Cheesecake

What You'll Need:

1 store-bought graham cracker crust, extra large, or 2 regular-sized graham cracker crusts*

3 8 oz packages cream cheese, softened

1 cup sugar

1 tsp vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Homemade whipped cream and extra cinnamon for dusting, if you fancy

How To Make It:

Preheat the oven to 350 degrees. In a large mixing bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice, and beat until everything is combined and there are no lumps of pumpkin in the batter. Pour the filling into the crust(s), and bake for 60-70 minutes until done. A cheesecake is done when the center still shimmers a bit when you wiggle the pan. The edges puff up a bit as well. If it starts to crack, it's a little overdone, but still edible! You're going to slice it up anyway, right? Once the cheesecake cools to room temperature, stick it in the fridge until it's cooled all the way and you're ready to eat it.

*This recipe makes quite a bit of cheesecake batter- I still had a healthy amount left over, even when I used the extra-large pie crust. If you use 2 regular sized crusts, your cheesecakes will be a bit more shallow than normal, but delicious nonetheless. You may want to lessen the cooking time by 10 minutes or so.