cheesecake

Cheesecake Factory Pumpkin Cheesecake

Portions:8 servings
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Ingredients

  • 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

Instructions

  • 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.
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Course Dessert / Pie