Pumpkin Cheesecake

I have never been a big cheesecake person (unless it's like this). I don't think I've ever ordered it at a restaurant. It always seems too rich and heavy, and that says a lot coming from me. Pumpkin cheesecake is the exception to the rule. It's a hybrid of pumpkin pie and cheese cake; lighter than cheesecake and with warm, aromatic pumpkin pie spice. I got the recipe from Martha Stewart. My advice - drench the batter bowl in water before you can eat too much of it because it is fantastic.

Ingredients:

Crust

1 1/4 cups graham cracker crumbs (from about 6 full graham crackers)

1/4 cup sugar

4 tbsp melted unsalted butter

Pinch of salt