Pumpkin cheese cake

I made this for Thanksgiving. It was delicious. I had extra mix & graham cracker crust, so I made 6 mini cheese cakes in a regular size muffin tin.

**graham cracker crust (super easy!)
1 1/2 cups graham cracker crumbs (about 24 crackers)
1/4 cup sugar
6 tbsp butter; melted
optional: cinnamon, nutmeg,or allspice (I used cinnamon graham crackers)

Mix all in a bowl. Press into pie plate or pan.

**pumpkin cheese cake (super yummy!)
4 packages of cream cheese; softened (8 ounces each)
1 1/2 cups granulated sugar
1/3 cup all purpose flour
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp ground cloves
1/4 tsp ground allspice
salt to taste
6 eggs; room temperature
1 tsp vanilla extract
2 cups pumpkin puree

Preheat oven to 325 degrees f. To prepare filling - Beat cream cheese until fluffy. Add sugar, flour, cinnamon,nutmeg, cloves, allspice, and salt. Beat to combine. Add eggs one at a time & mix well after each one. Add vanilla extract and beat well. Fold pumpkin puree into mixture. Pour into your choice of crust. Bake for 1 1/2 hours in center of oven. Turn oven off, open door & let cake stand for 3 minutes. Cool cake, cover loosely & chill over night.