Monday, May 26, 2008

Cheesecake Factory's Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 TBL melted butter
1 cup and 1 TBL sugar
3 oz packages of cream cheese, softened
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Preheat oven to 350 degrees. Make the crust by combining the graham crackers, butter, and 1 tsp sugar in a medium bowl. Stir well enough to coat the graham cracker crumbs but keep it crumbly. Press crumbs to bottom and 2/3 the way up the sides of spring form pan. Bake the crust for 5 minutes then set aside.
In a large bowl combine cream cheese, vanilla, and 1 cup sugar. Mix with an electric mixer until smooth. Add the eggs, pumpkin, cinnamon, nutmeg, and allspice and continue to mix until creamy.
Pour the filling into spring form pan and bake for 60-70 minutes. Remove from oven and allow cake to cool to room temperature then put it in the refrigerator. When the cheesecake is chilled you can remove the sides of the spring form pan and serve with LOTS of whipped cream!

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