Pumpkin Cheesecake

Pumpkin Cheesecake No. 1862 Yields 1 9" Cake

1 1/4 Cups Graham Cracker Crumbs 2 Eggs
1/4 Cup Sugar 3 Tbls Orange Juice
1/4 Cup Butter, Melted 1 tsp Pumpkin Pie Spice
24 oz Cream Cheese, Softened 1/4 tsp Salt
14 oz Sweetened Condensed - Whipped Cream
Milk
16 oz Pumpkin Puree

Preheat the oven to 300 degrees.
Combine the graham cracker crumbs, sugar and butter.
Press firmly onto the bottom and halfway up the sides of a (9") springform
pan.
Beat the cream cheese in a large bowl until fluffy.
Gradually beat in the sweetened condensed milk.
Beat until smooth.
Add the remaining ingredients.
Blend thoroughly.
Pour into the crust.
Bake until the edges spring back when touched lightly (the center will still
be soft) (about 75 minutes).
Cool.
Chill.
Serve topped with whipped cream.