Cheesecake Factory Pumpkin Cheesecake
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 2 cups | graham cracker crumbs |
| 6 tablespoons | butter, melted |
| 1 cup plus 1 tablespoon | sugar |
| 24 ounces | cream cheese, softened |
| 1 teaspoon | vanilla |
| 1 cup | canned pumpkin |
| 3 | eggs |
| ½ teaspoon | cinnamon |
| ¼ teaspoon | nutmeg |
| ¼ teaspoon | allspice |
| whipped cream, (for topping) |
Preheat oven to 350 degrees.
?
? Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon of sugar in a medium bowl. Stir well enough to coat all 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 two-thirds of the way up the sides of a 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 it aside until you are ready to fill it.
?
? In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer 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 to 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. Use dental floss to make a clean cut.
?
Serve with a generous portion of whipped cream on top.
Serves 8.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database