RecipesThe Cheesecake Factory Pumpkin Cheesecake Recipe
If you have never tried the Cheesecake Factory Pumpkin Cheesecake you, my dear, are missing out. A favorite around Thanksgiving and general all around favorite of mine, let you friends try this and don"t tell them you make it. Or they will never stop bugging for you for the recipe.
For the Cheesecake Factory Pumpkin Cheesecake Recipe you will need:
*1/2 cups graham cracker crumbs
*5 tbs of melted butter
*1 cup sugar
*1 tbs sugar
*3 (8 ounce) packages cream cheese
*1 tsp vanilla
*1 cup canned pumpkin
*3 large eggs
*1/2 tsp cinnamon
*1/4 tsp nutmeg
*1/4 teaspoon allspice
*whipped cream Start with the Cheesecake Factory Pumpkin Cheesecake crust. Combine the graham cracker crumbs, the melted butter and the 1tbs of sugar in a bowl. Make sure the mixture stays "crumbly".
Preheat the oven to 350F.
Get a 8 inch spring-form pan (a 2 piece round pan used to make cake). Place foil all around the pan about half way up. Press the crust mixture onto the bottom of the pan and about 2/3 of the way up the sides of the pan. You can place it higher if you want the crust to be on the back of each slide of Cheesecake Factory Pumpkin Cheesecake.
Bake the crust for 5 minutes and then set aside.
In a large mixing bowl combine your cream cheese, 1 cup of sugar, and vanilla. Mix all your ingredients in a electric mixer until smooth. Then add in your pumpkin, eggs, cinnamon, nutmeg and allspice. Continue to beat everything with your electric mixer until everything is smooth and creamy.
Get your spring-form pan and pour your mixture into the pan.
Bake for 60-70 minutes at 350F.
Remove your Cheesecake Factory Pumpkin Cheesecake from the oven and allow it to cool. When the cheesecake is comes down to room temperature put it into the fridge for 6-8 hours or overnight.
When the cheesecake is finally firm, cut it into pieces and serve with a large portion of whipped cream on top. Yummy!
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