Delectable Pumpkin Cheesecake

I love the flavors of autumn, and this cheesecake recipe was too good to pass up.  I bake this recipe about twice a year, and it it most delicious when topped with whipped cream (the spray type is generally without corn syrup).  This recipe along with the pumpkin roll use up one 15-oz can of pumpkin.  Enjoy!

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

Filling:
3-8 oz packages cream cheese (I use neufchatel cheese), softened
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Whipped Cream

1. 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 minutes at 350.  Set aside.
2. Combine cheese, sugar, and vanilla in a large bowl.  Mix until smooth with an electric mixer.
3. Add eggs, pumpkin, and spices.  Beat until smooth and creamy.  Pour into the crust.
4. Bake for 60-70 minutes or until the top turns a bit darker.  Remove from oven and allow to come to room temperature, then refrigerate.  After it has thoroughly chilled, remove the pan sides and cut.  serve with whipped cream.