1 package (not box) of cinnamon graham crackers
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350.
Just blend or beat them until they are very fine
Turn the cracker mixture into a 9 inch springform pan. Then press them into the bottom and about a half inch up the sides of the pan. This part can get tricky and if you work too fast you will end up bringing chunks of the crust up from the pan. Try to use your finger tips as much as possible starting from the middle and work your way out rotating the pan with your free hand.
Make sure you don't over do the swirling or everything will just blend right together.
Bake 55 minutes in the preheated oven, or until the filling is set. Include a oven safe dish filled with water to help keep the humidity level high. Remember that the filling will still have a little jiggle to it when it's done and will set up to be completely firm after cooling.