I hope that you enjoy this recipe as much as my friends and family do.
I think it's half the reason they show up at Thanksgiving and Christmas!

Graham cracker crust:
1 1/2 cups graham cracker crumbs
2 Tbs. sugar
1/2 cup (1 stick) butter or margarine, melted

Cheese filling:
4 (8 oz.) pkgs. cream cheese at room temperature (I have used both regular and light, but not non-fat)
1 1/4 cups sugar
4 eggs
2 tsp. vanilla
1 tsp. grated lemon peel (If you don't have a lemon on hand, just add
1 tsp. lemon juice)
1 1/2 cups mashed pumpkin (This is NOT a whole can of pumpkin)
1/4 cup heavy cream
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground nutmeg

Preheat oven to 350 degrees.
Make graham cracker crust: In medium bowl combine crumbs, sugar and melted butter. Mix well with fork.
Grease bottom and side of a 10" springform pan. With back of spoon (Or
fingers, my preferred method) press crumb mixture to the bottom and halfway up the side of the prepared pan. Bake 8 minutes, or just until golden brown.
Remove to wire rack to cool.
Make cheese filling: In large bowl beat the cream cheese until light and
fluffy. Beat in sugar and eggs, one at a time, beating well after each addition. Add vanilla, lemon peel, pumpkin, cream cinnamon, ginger and nutmeg. Mix until well blended and smooth. Pour mixture into springform pan.
Bake 60 minutes. TURN OFF HEAT AND LET CHEESECAKE REMAIN IN OVEN FOR ONE
MORE HOUR. Remove to wire rack to cool. Refrigerate for 3 hours or overnight.
(I usually make it the day before I need it.) It tastes best chilled.

I got this recipe out of the Boston Globe years ago, and it has never failed to be a hit.