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Pumpkin Cheesecake

Pumpkin Cheesecake Categories:
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    1 1/2 cups  graham cracker crumbs
    5 tablespoons  butter, melted
    1 cup  sugar, plus
    1 tablespoon  sugar
    3 (8 ounce) packages  cream cheese
    1 teaspoon  vanilla
    1 cup  canned pumpkin
    3  eggs
    1/2 teaspoon  cinnamon
    1/4 teaspoon  nutmeg
    1/4 teaspoon  allspice
      whipped cream

The Crust

Preheat oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, Put foil partway up the outside part of an 8-inch springform pan.Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.

You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

The Filling
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating 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.

Read more: http://www.food.com/recipe/the-cheesecake-factory-pumpkin-cheesecake-46780#ixzz1ebC6zovH

Recipe uploaded with Shop'NCook for iPhone.

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