The Cheesecake Factory Pumpkin Cheesecake

By NicoleS

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 Tbsp. butter, melted
• 1 cup plus 1 Tbsp. sugar
• 3 8-ounce pkgs. cream cheese, softened
• 1 tsp. vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• Whipped cream

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350°.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbsp. sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

Press the crumbs onto the bottom and about 2/3 up the sides of a springform pan. Bake the crust for 5 minutes, then set aside.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with whipped cream on top.