Pumpkin Cheesecake

Directions

1. Preheat oven to 350F
2. Grease the sides of an 8x3 inch springform pan.
3. This will be baked in a larger pan of shallow hot water.
4. Tear off a large square of wide heavy duty aluminum foil.
5. Place the pan in the center of the foil and bring up the sides of the foil and press against the sides of the pan.
6. Fold the foil just below the top of the pan. Set aside.
7. Mix dry crust ingredients in a small bowl.
8. Add melted butter and mix well.
9. Press crumb mixture firmly into the bottom of the pan
10. In the large bowl of an electric mixture, beat the cream cheese until it is smooth, scraping the bowl frequently.
11. Do not underbeat at this stage.
12. Beat in the salt, vanilla, sugar and allspice. Beat well again, scraping the bowl, until mixed.
13. Add eggs, one at a time, mixing well.
14. Do not overbeat at this stage.
15. Stir in the pumpkin puree and beat until smooth.
16. Place cake pan in a larger 1 1/2 inch deep pan. Pour mixture into cake pan and fill to the top.
17. Pour hot water about an inch deep into the larger pan.
18. Carefully transfer to the oven.
19. Bake for 1 1/2 hours. Check for doneness by pressing lightly in center. Center should be firm.
20. Remove from oven and let cool some before removing from springform pan.