Cheesecake Factory Pumpkin Cheesecake

By KDCooks

Linda Shuster made for Thanksgiving 2011 - Delicous!

Ingredients

• Crust:
• 1 1/2 cups graham crumbs
• 5 Tbsp. butter melted
• 1 Tbsp. sugar
• Filling:
• 3-8 oz.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

Preparation

Step 1

For Crust:

Mix together until coated and crumbly. Press on bottom &2/3 up the sides of 8in. springform pan. Bake 5min. at 350. Set aside


For Filling:

Combine cheese, sugar & vanilla in large bowl, mix until smooth with an electric mixer. Add pumkin, eggs & spices beat till smooth and creamy. Pour into crust.

Bake for 60-70 min. at 350, or until top turns a bit darker. (I used a 9in. springform pan & removed it from the oven about 55min.)

Remove from oven & allow to come to room temperature, then refrigerate.

Best when in frig. overnight. Remove from pan and serve with whipped cream.