Cheesecake Factory Pumpkin Cheesecake

I'm not a huge pumpkin fan...but the pumpkin bread recipe and this delicious cheese cake are super tasty. My picky four year old even loved it. He tried it and said, "Yum, yum!" His only complaint was the whipped cream. :) And this delicousness isn't only for the holidays...

Cheesecake Factory Pumpkin Cheesecake

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

3 - 8 oz cream cheese, softened
1 c. sugar
1 tsp vanilla
1 can pumpkin puree (I used 15 oz of my own fresh puree, YUM)
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 allspice

Combine cream cheese, sugar, and vanilla and beat with electric mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice and beat with electric mixer until smooth and creamy. Pour into crust and bake 60-70 minutes at 350 or until top has browned slightly and toothpick inserted in center comes our relatively clean.
Remove from oven and allow to cool to room temperature. Refrigerate for 2 hours or until thoroughly chilled. Remove pan sides and cut. Serve with whipped cream.