Kamis, 17 Oktober 2013

Cheesecake Factory Pumpkin Cheesecake

This recipe is a keeper and easy to make! I did not change a thing. I WILL be making it again and again!


  • 1 1/2 cups graham crumbs
  • 5 Tbsp. butter, melted
  • 1 Tbsp. sugar

  • 3- 8oz.pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Whipped Cream


  1. Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.
  2. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. 
  3. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. 
  4. After it has thoroughly chilled, remove the pan sides and cut. 
  5. Serve with whipped cream.

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Cheesecake Factory Pumpkin Cheesecake
4/ 5