Preheat oven to 325 degrees

Ingredients

Crust:

1-¼ cu graham cracker crumbs or 1-¼ cu ginger snap crumbs
5 T melted margarine

Filling:

3 (8 oz) packages cream cheese
¾ cu. white sugar
¾ cu. brown sugar (solidly packed)
4 eggs
1 (16 oz) can pumpkin
1-¼ t ground cinnamon
½ t ground nutmeg
½ t ground cloves
1 t vanilla extract

Directions

Crust:

Note: If using graham cracker crumbs, mix in ¼ cu. sugar. If using ginger snap crumbs, there is no need to add more sugar.

Mix crumbs with melted oleo and spread on the bottom of a 10 inch springform pan.

Filling:

Using mixer – Mix cream cheese and sugars until fluffy. Add eggs (one at a time) and blend. Add remaining ingredients and blend well.

Pour into 10 inch springform pan and bake for 80 minutes. Turn off the oven and allow the cake to cool in the oven. Refrigerate overnight.

This cake can be sliced – wrapped carefully - and then frozen if you wish.