I always made this in my springform which was shallow (under an inch). It had a fluted edge so presentation was great. Plus being able to serve it on any pretty plate. You will love yours.

Pumpkin Cheesecake (1/2 recipe)

1 - 9-inch graham cracker crust

16 oz cream cheese

3/4 c. sugar

2 x-lg eggs or 3 small

1/8 c. flour

3/4 c. canned pumpkin

1 tsp. pumpkin pie spice

Preheat oven to 325 F.

Beat cream cheese smooth; slowly beat in sugar; slowly beat in eggs. Beat in remaining ingred.; pour into crust. Bake 1 1/2 hrs.

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pumpkin spice substitute:
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg or mace

some recipes more ginger, some more cinnamon

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alternate type of graham crust for 9-inch springform

3/4 cup graham cracker crumbs (less than one pkg.)
1/2 cup pecans, toasted & coarsely ground
1 T. sugar
2 T. br. sugar
(opt.) 1 T. pumpkin pie spice
1/4 cup butter

350 F., 8-10 min.(prebake if using with a no-bake filling)

Irisgal, Your pan sounds exactly like what I have. Thank you and I will definitely make it for the holidays.