Pumpkin Cheesecake

For the crust, combine crumbs and sugar. Stir in melted margarine until fully blended. Press into the bottom of a 9” cheesecake pan. I use the back of a spoon to help smooth and press the crumbs up the sides of the pan. Also, I leave the pan in the fridge while I prepare the filling to help keep the sides firm.

For the cheesecake filling:
Preheat the oven to 325ºF. In a large bowl, mix the cream cheese with an electric beater until smooth. Add sugars gradually. Add eggs one at a time. Add pumpkin and spice.

Pour into the prepared crust. Bake for 1 hour and 45 minutes.