Pumpkin Cheesecake

     This is a crust-less cheesecake.  

Heat oven to 325 degrees
Prepare a spring pan sitting inside a large baking pan.


4    packages (8oz. each) Philadelphia Cream Cheese- soften
1    cup granulated sugar
1    cup canned unflavored pumpkin
1    Tablespoon pumpkin pie spice or your own mix
1    teaspoon Vanilla extract
5    lg. eggs


Beat cream cheese and, sugar with electric mixer until blended.  
Add pumpkin, spice, vanilla.   Add eggs one at a time.
Mix on low speed until all blended.

Pour mixture into spring pan.
Place pan sitting in large backing pan into center rack of oven.
Pour water into the baking pan almost to the top of the sides. (bain marie)

Bake 1hr and, 30 minutes.  Check that center is solid with toothpick.  If it appears done shut off the oven and, let the cake sit for another 30 minutes with the oven door slightly open.

Let cake cool completely before opening the spring pan.
Decorate with Honey and, roasted nuts ,  dark chocolate or caramel.