Pumpkin Cheesecake

From: Ganae May
Serves: 16 or the mothers in the house
Betty Crocker.com

Crust
2 Cups Gram Cracker, Crumbs
2Tbls Sugar
¼ Cup of Butter, Melted
Filling
¼ Cup Flour
2 tbs. Pumpkin Pie Spice
1, 15oz can of Pumpkin (not pumpkin pie mix)
4(8oz) packages of Cream Cheese, Softened
1 Cup of Brown Sugar
2/3 Cup Sugar
5 eggs (eggs need to come to room temp,
set out 1/2 hour before starting)


Pre Heat over to325°, grease 9in spring form pan. In a small bowl,
mix the crust. Press into spring formed pan, bake for 5-8 min.
In a small bowl mix flour, pumpkin spice and pumpkin. In a large
bowl one a time beat cream cheese; slowly mix in brown sugar and
sugar. Once mix add eggs one at a time. Next beat in pumpkin
mixture until smooth. Pour filling over crust.
Bake hour 1hour and15 minutes, until sides are firm and center is jiggle.
Turn off oven and crack door let it sit for 30 minutes. Then place on
cooling rack until cool, refrigerate 6 hours.