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Thursday, September 30, 2010

Cheesecake Factory Pumpkin Cheesecake

1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon (#1005)
1/4 tsp. nutmeg (#1010)
1/4 tsp. allspice (#1000)

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at 350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.

Serve with whipped cream.

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