1/2 cup of butter, melted
Yes, they do sell graham style crumbs or you can crush them yourself. If you are using the crackers use a mixer to crush them and mix with the butter. Press the crust into your pan. I used two pie pans.
FOR THE FILLING:4 eight ounce packages of cream cheese, softened
1 cup sugar
15 oz pumpkin (fresh or canned)
1 tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
4 eggs
Preheat your oven to 325. Use mixer to blend cream cheese and sugar. Add pumpkin, cinnamon, nutmeg and vanilla and continue blending. One at a time, add the eggs until fully blended. Pour the filling over your crust. Bake in the oven for 1 hour and 20 minutes or until the center is set. You can put a pan of water on the bottom rack of the oven to create some moisture for the cheesecake as it is baking. Top with Cool Whip (optional)
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