Cheesecakes are really not all that hard to make. They do take some waiting around time, though. They have to bake longer than a regular cake, and then you have to cool them and chill them. Don't let people scare you off of making one by freaking out about cracks in the cheesecake while it cools! Who cares? That's what whipped cream, fruit and sour cream topping is for. It still tastes just as good.
I myself have never been to The Cheesecake Factory, even though there's one in town now, but I've got it on good word from a former employee that this is their actual recipe for Pumpkin Cheesecake. And it's SO good. I made it for my family's Thanksgiving feast a few years back and everyone got so full on regular old pumpkin pie that we took most of the cheesecake home. My husband was a happy, happy man.
Try switching out graham crackers for gingersnaps in the crust, too...you won't be disappointed. Enjoy!
Cheesecake Factory Pumpkin Cheesecake
1 and 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar + 1 tablespoon sugar
3 (8 ounce) packages cream cheese, room temperature
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream to top
-Preheat the oven to 350 degrees F.
-Make the crust by combining the graham cracker crumbs, melted butter and 1 tablespoon sugar in a bowl. Stir just until all the crumbs are coated with butter.
-Wrap foil around the outside of the pan so it comes up the sides of an 8 inch springform pan. This will keep anything from dripping out, just in case.
-Press the graham cracker mixture into the bottom and about half way up the sides of the pan.
-Bake the crust for 5 minutes, then set aside.
-In a large bowl combine the cream cheese, remaining cup of sugar and vanilla. Beat with an electric mixer until smooth.
-Add the pumpkin, eggs, cinnamon, nutmeg, and allspice. Continue to beat until smooth and creamy.
-Pour the filling into the baked crust.
-Return to the oven and bake for 60-70 minutes. The top will turn a bit dark.
-Remove from the oven and allow the cheesecake to cool. When it reaches room temperature, put it in the refrigerator.
-When the cheesecaked has chilled, remove the outer ring from the springform pan and cut. Serve with a generous dollop of whipped cream.
Makes about 16 servings.
