2 1/4 cups graham cracker crumbs
two third cup butter or margarine, softened
sugar
five packages cream cheese, softened, 8 ounces each
1/2 cup granulated Brown sugar or packed light brown sugar
3 tablespoons flour
1 teaspoon salt
1 teaspoon vanilla extract
three-quarter teaspoon ground allspice
three-quarter teaspoon ground ginger
1/2 teaspoon ground cinnamon
six eggs
one can pumpkin, 16 ounces
one can, 5.33 ounces, evaporated milk
In a medium bowl with a fork, mix well graham cracker crumbs, butter and 1/3 cup sugar; press on bottom and around sides of a 10 x 3 inch spring form pan to within 1/4 inch of top; set aside. Preheat oven to 350° in a large bowl with mixer at low speed, beat cream cheese just until smooth. Add Brown sugar, remaining ingredients and three-quarter cup sugar; beat until blended. Increase speed to medium; beat five minutes, occasionally scraping bowl with a rubber spatula. Pour cheese mixture into pan; bake one hour. Turn off oven; let cheesecake remaining in oven 30 minutes. Cool in pan on wire rack. Cover and refrigerate. To serve: remove side of pan. Makes 16 servings
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