• Crust

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

  • 3 − 8oz. pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Whipped Cream

Directions

  1. 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.
  2. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin, eggs and spices, beat until smooth and creamy.
  3. Pour into the crust. Bake for 60−70 mins.or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate.
  4. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
VN:F [1.9.22_1171]
Rating: 3.0/5 (66 votes cast)

Cheesecake Factory Pumpkin Cheesecake, 3.0 out of 5 based on 66 ratings