Pumpkin Cheesecake

Graham Crust:

Filling:
16 oz cream cheese
16 oz pumpkin puree (2 cups)
5 eggs
3/4 cup brown sugar
3/4 tsp.cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 tsp. vanilla

Procedure:

1.) Cream room temperature cream cheese with sugar until very soft & fluffy.

2.) Slowly add eggs & pumpkin puree, then add remaining ingredients.

3.) Pour into 9" pan, lined with graham crust.

4.) Bake at 250 degrees F. for about 1 1/2 hours

5.) Garnish with whipped cream sweetened with brown sugar & cinnamon