Crust Ingredients:
1/4 cup butter - melted
1 1/2 cups graham cracker crumbs
2 Tablespoons sugar

Filling Ingredients:
3 - 8 ounce cream cheese - softened
1 1/2 cups brown sugar
1 1/2 cups canned pumpkin
1 teaspoon vanilla
6 eggs
1/4 cup plain flour
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon mace
3/4 teaspoon ginger

Streusel Topping Ingredients:
3/4 cup plain flour
1/2 cup brown sugar
6 tablespoons butter
1/2 cup pecans

Mix crust ingredients and form into a spring form pan. Bake at 350 degrees for 10 minutes. Let cool

Whip the cream cheese and brown sugar together until fluffy. Add the pumpkin and vanilla and mix well. Add eggs one at a time mixing after each. Add flour and spices and mix well. Pour into cooled crust.

Mix streusel topping in a bowl cutting the butter in with a fork. Sprinkle on top of cheesecake.

Bake at 350 degrees for 1 hour and 15 minutes. Cool in fridge for at least 8 hours. Ice with cream cheese icing or serve with whipped topping.

Presented by Betty Henry, Henry's Deli and Catering