Crust:
1 cup graham cracker crumbs
3 tbsp melted butter
3 tbsp sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
Mix well, press into 9" springform pan.
Filling:
3 8oz packages cream cheese
1 cup sugar
4 eggs
1 1-lb can of pumpkin
2 1/2 tbsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 cup brandy (optional - if you don't use brandy, replace with
1/4 cup heavy cream)
Beat cream cheese and sugar together until smooth. Add eggs one at a time, blending until smooth. Add pumpkin, spices and brandy. Pour into pan. Bake at 350º for 50 minutes. Cool with the oven door open. Chill 12 hours or overnight before serving. Serve with real whipped cream.
*This is the cheesecake that got me started making them. I had been stationed in San Diego, and knew absolutely no one. My aunt in Riverside, despite not having seen me since I was in diapers, welcomed me with open arms...and cheesecake. She made this one for Thanksgiving, gave me the recipe, and I've never made plain pumpkin pie since.