Pumpkin Cheesecake

Yum.

That's all you have to say about this recipe. It's amazing. It needs to have a monument.

CRUST:
1 package of graham crackers (know how they come 3 to a box? You want 1/3 of a box)
1 stick of butter
2 tablespoons sugar

FILLING:
2 eight ounce packages of SOFTENED cream cheese
2 eggs
3/4 of a LARGE can of pumpkin (don't ask me how many ounces it is, there are 2 sizes, get the big one.)
1 cup of sugar
1 teaspoon vanilla
Cinnamon & Nutmeg to taste

Crush up your graham crackers and add in 1 stick of melted butter and 2 tablespoons of sugar. Mix well. Press into a springform pan OR a pie pan. Bake at 400 degrees for 10 minutes. Remove from oven and let cool.

You need to let your cream cheese sit on the counter for a few hours. Or stick it in the microwave for 45 seconds.... but it doesn't work AS well. So let it sit on the counter. Add it to a bowl, with the sugar, and beat on high until its well mixed. Add in one egg at a time and make sure its incorporated well, then add in the pumpkin. Get over the willies of tasting something with raw egg and taste it to make sure that there is enough pumpkin flavor for you. I made mine with like 20 ounces of pumpkin and it STILL wasn't very strong!

Once you're happy with the pumpkin, add in spices to taste. Pour onto the cooled crust.

Bake in a 325 degree oven. I added in a big dish of water (because the pie pan was too big to fit IN a pan of water). I baked mine for around 50ish minutes. If it still jiggles a TINY bit in the middle, thats okay. It'll set up in the fridge.

Chill as long as you can stand it. Enjoy!