Pumpkin Cheesecake

A delicious alternative - or addition - to pumpkin pie.

Crust: 2-1/4 cups graham cracker crumbs
2/3 cup softened butter or margarine
1/3 cup brown sugar
Mix well and press on bottom and sides of 10" springform pan to within 1/4" of top. Set aside.

Preheat oven to 350. In large bowl, with mixer at low speed, beat 5 - 8 oz packages of cream cheese just until smooth. add 1/2 cup brown sugar, 3 tbsp flour, 1 tsp salt, 1 tsp vanilla, 3/4 tsp allspice, 3/4 tsp ginger.1/2 tsp cinnamon, 6 eggs, 16 ounces canned pumpkin, and 1/2 can evaporated milk. Beat until blended. Increase to medium speed and beat 5 minutes, scraping bowl occasionally. Pour into prepared pan. Bake one hour. Turn oven off without opening door; let cake stand in oven for 30 minutes. Cool on rack before removing sides of pan. Cover and refrigerate.