• Cheesecake Factory's Pumpkin Cheesecake

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    • 1 1/2 c. graham cracker crumbs
    • 5 Tbsp. butter melted
    • 1 c. sugar plus
    • 1 Tbsp. sugar
    • 3 pkt cream cheese - (8 ounce ea) softened
    • 1 tsp vanilla
    • 1 c. canned pumpkin
    • 3 x Large eggs
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp allspice Whipped cream as desired


    1. Preheat the oven to 350 degrees.
    2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbsp. sugar in a medium bowl. Stir well sufficient to coat all of the crumbs with the butter, but not so much as to turn the mix into paste. Keep it crumbly.
    3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You do not want the crust to create all of the way up the back of each slice of cheesecake. Bake the crust for 5 min, then set it aside till you are ready to fill it.
    4. In a large mixing bowl combine the cream cheese, 1 c. sugar, and vanilla. Mix with an electric mixer till smooth. Add in the pumpkin, Large eggs, cinnamon, nutmeg, and allspice and continue to beat till smooth and creamy.
    5. Pour the filling into the pan. Bake for 60 to 70 min. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cold. When the cheesecake has come to room temperature, put it into the refrigerator.
    6. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pcs. Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top.
    7. This recipe yields 8 servings.

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