Use an 8 inch spring form pan for this recipe. If you don’t have one, you should get one. They’re great for thick cheesecake and other delicious deserts. If you don’t want to use a springform pan, this recipe will also work with two 9 inch pie plates. The Cheesecakes will just be smaller. Here are the major ingredients. Start by making the crust. Use 2 ¼ cups cups of Grahm cracker crumbs and combine that with 8 tablespoons of butter and 1 ½ tablespoons of sugar. To get this amount of grahm cracker crumbs, put 1 ½ sleeves into a ziplock baggie and roll them into crumbs with a rolling pin. Make the crust by combining the graham cracker crumbs with the melted butter and sugar in a bowl. Fold well enough to coat all of the crumbs with the butter Don’t go crazy…keep it crumbly. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. Bake the crust for 5 minutes, then set it aside. The Filling 3 8-ounce packages softened cream cheese 1 Cup Sugar 1 teaspoon vanilla 1 cup canned pumpkin 3 eggs 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon allspice In a large mixing bowl, combine the cream cheese (make sure it is softened), 1 cup sugar, and vanilla. Mix until smooth Add the pumpkin, eggs and spices and beat until creamy. Pour the filling into the pan Bake for 60 to 70 minutes. Remove from the oven and allow the cheesecake to cool. Oven Cam…. Out of the Oven Cooled and then slide a knife around the edge and remove the spring form pan side. The Whipped topping I choose to have Cap’t Morgan whipped topping 2 Cups of heavy cream 2-3 tablespoons of Cap’t Morgan 6 tablespoons of powdered sugar Into the stand mixer and whip it until stiff peaks form Whipped cream is done (and delicious) Sliced view Time to dig in….