Cheesecake Factory Pumpkin Cheesecake Recipe

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 1 tablespoon sugar
  • Filling
  • 3 packages cream cheese, softened (8 ounce pkgs)
  • 1 cup Sugar
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 3 Eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Whipped Cream
Mix crust ingredients together, until just coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" spring-form pan. Bake for 5 mins at 350°. Set aside.

Combine cream cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices. Beat until smooth and creamy. Pour into the crust. Bake for 60-70 mins or until top begins to darken. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

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