Pumpkin Spice Cheesecake

Crust: 

1# 8oz. Graham cracker crumbs

6oz light brown sugar

8oz butter

Melt butter. Mix thoroughly with crumbs and brown sugar. Press mixture evenly into bottom of spring-form pan. Bake at 350 for 5 minutes. Let cool.

Filling: 

3# cream cheese (rm temp)

3 C sugar

6 eggs

1 t pure vanilla extract

1 t lemon juice

1 1/4 C pumpkin pie filling

2 t cinnamon

1/4 C brown sugar

Cream sugar and cream cheese together. Be sure to scrape down sides of bowl. Mix until smooth. Add eggs a couple at a time and continue to scrape bowl. Add vanilla and lemon juice. Set mixture aside. Mix brown sugar and cinnamon with pumpkin pie filling. Gently fold into cheesecake mixture. Poor into spring-form pan with cooled crust. Bake in water bath at 325 til fork test is clean, about 1 hour 45 minutes. The center of the cake should just slightly jiggle. Chill cake for at least 6 hours before serving.