1 1/2 c graham cracker crumbs (1 sleeve crackers)
5 T butter, melted
1 T + 1 c sugar
3- 8 oz pkgs [light] cream cheese, softened
1 t vanilla
1 c canned pumpkin
3 eggs
1 t pumpkin pie spice
whipped cream
1. Preheat oven to 350*.
2. Combine crumbs, butter, and 1 tablespoon of sugar; press in to the bottom and halfway up the sides of a springform pan.
3. Bake for 5 minutes and then set aside.
4. Beat the cream cheese, vanilla, and remaining cup of sugar with an electric mixer; add pumpkin, eggs, and pumpkin pie spice and mix until just combined. Do not over mix it, or it will crack on top like the picture below.
5. Pour in to crust and bake for 60-70 minutes, until light brown; cool cheesecake to room temperature and then place in the fridge until chilled. Top with whipped cream.
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