Cheesecake Factory Pumpkin Cheesecake 2 Recipe

Ingredients
  • CRUST
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 1 tablespoon sugar
  • Filling
  • 3 packages cream cheese, softened (8 ounce packages)
  • 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
Directions
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" spring form pan. Bake for 5 minutes at 350 degrees. 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 minutes or till the top turns a bit darker. 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.
Similar Recipes
Pumpkin Cheesecake
Rating of 4.5 out of 5.0 stars
all purpose flour
bourbon
butter
caramel sauce for garnish
cream cheese
Pumpkin Pie Cheesecake
McCormick® Pumpkin Pie Spice
McCormick® Pure Vanilla Extract
(15 ounces) pumpkin
(8 ounces %3cu%3eeach%3c/u%3e) cream cheese
butter
Pumpkin Cheesecake with Gingersnap Crust
(15 ounces) pumpkin
(8 ounces each) cream cheese
butter
eggs
gingersnaps

Cheesecake Factory Pumpkin Cheesecake 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com