1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
15 oz pumpkin
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
Heat oven to 325°F.
Grease 9-inch springform pan with shortening.
In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter.
Press crumb mixture in bottom of pan.
Wrap foil around outside of pan to prevent drips.
Bake crust 8 to 10 minutes or until set.
Cool 5 minutes at room temperature.
Refrigerate about 5 minutes or until completely cooled.
Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth.
On low speed, beat in 1 egg at a time just until blended.
Gradually beat in pumpkin mixture until smooth.
Pour filling over crust.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved.
Turn oven off; open oven door at least 4 inches.
Let cheesecake remain in oven 30 minutes.
Run knife around edge of pan to loosen cheesecake.
Cool in pan on wire rack 30 minutes.
Refrigerate at least 6 hours or overnight before serving.
To serve, run knife around edge of pan to loosen cheesecake.
Carefully remove side of pan before cutting cheesecake.
Store covered in refrigerator.