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.