Make the crust by combining the graham cracker crumbs with the melted butter and one tablespoon sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour the filling into the pan.
I wrapped the bottom and sides of the springform pan with foil and then placed it in a glass 9 x 13 pan.
Fill the pan with hot water until the water reached about 1/3 - 1/2 way up the springform pan.
Placing your cheesecake in a water bath helps prevent the outside of the cheesecake from cooking faster than the inside which can cause it to crack.
Bake for 60 to 70 minutes.
Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. Chill for 4-6 hours.
Serve with a generous portion of whipped cream on top and a sprinkle of pecans
Pumpkin Pie Spice - you can substitute 1 tsp of this for the other spices.9 x 13 pan - this can be made in a 9 x 13 pan, just line the bottom with parchment paper to make removal easier and adjust the cooking time and temperature to 325 degrees F for 40-45 minutes.Be sure to use canned pumpkin, not canned pumpkin pie filling. The pie filling is preseasoned and sweetened and is meant for an easy pumpkin pie.