Cheesecake Factory Pumpkin Cheesecake
Ingrediënten
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter melted
- 1 cup plus 1 tablespoon sugar
- 3 8- ounce packages cream cheese softened
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- whipped cream
Instructies
- Preheat the oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
- Keep it crumbly.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
- You don't want the crust to form all of the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla.
- Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
- Pour the filling into the pan. Bake for 60 to 70 minutes.
- The top will turn a bit darker at this point.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator.
- refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
- and cut the cake into 8 equal pieces.
- Use dental floss to make a clean cut.
- Serve with a generous portion of whipped cream on top.
Notes / Tips / Wine Advice:
Serving Tip:
Top with whipped cream and a sprinkle of cinnamon.Wine Advice:
A sweet dessert wine like Moscato or a late-harvest Riesling.Nutritional Information
Calories: 450 kcal | Carbohydrates: 40 g | Protein: 8 g | Fat: 30 g | Fiber: 2 g | Sugar: 30 g | Salt: 0.5 g
