Ingredients:

For crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup (1 stick) butter or margarine, melted

For filling:

• 2 (8 oz) packages cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 tsp ground cinnamon

For streusel:

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/3 cup flour
• 1/4 cup butter (softened, not melted)
• 1 1/2 tsps cinnamon

Cooking Instructions:

1. Combine all of the crust ingredients and press into the bottom of a 10-inch springform pan.
2. Preheat the oven to 350.
3. Make the filling, starting with the cream cheese and sugar. Blend until smooth.
4. Add eggs, beating in individually.
5. Add pumpkin and cinnamon and beat until well-combined.
6. Pour into the crust.
7. Mix the streusel ingredients and sprinkle over the cheese cake.
8. Place the pan on a baking sheet (in case it leaks) and bake 35-40 minutes, or until the cheesecake is almost set.
9. Cool on a rack for 1-2 hours before serving.
10. Store in the fridge.