- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/4 cup butter or margarine, melted
- FILLING:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 eggs
- GLAZE:
- 1/2 cup vanilla chips
- 1 tablespoon shortening
- Combine crumbs, sugar and butter. Press into a greased 9-in. springform pan. Bake at 325 degrees F for 8 minutes. Cool on a wire rack. Meanwhile, in a mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin, flour, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Bake for 50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a saucepan over low heat, melt chips and shortening; stir until smooth. Drizzle over cheesecake. Refrigerate until firm, about 30 minutes.