Tuesday, October 6, 2015

The Cheesecake Factory Pumpkin Cheesecake

The Cheesecake Factory Pumpkin Cheesecake
Top Secret Restaurant Recipes


What can I say about this cookbook? Where to start? Todd Wilbur is a genius, recreating America's favorite restaurant recipes for all of us to make at home. As I said before, this is a must-have in your cookbook collection.

I made this cheesecake several weeks ago for my girls at work. Nikki was craving something pumpkiny and I immediately thought of this recipe! This has been one of my go to Thanksgiving dessert recipes for years. I hope you enjoy it as much as I do.




1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4teaspoon nutmeg
1/4 teaspoon allspice
whipped cream



Preheat the oven to 350°F.

Make the crust by from combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.



Press the crumbs on to the bottom and about two thirds of the way up the sides of the springform pan. You don't want the press to form all the way up the back of each slice of cheesecake. Bake the crust for five minutes, then set it aside until  you're ready to fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.


Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake toll. When the cheesecake has come to room temperature, put in them in the refrigerator. When the cheesecake has chill,  remove the pan sides and cut the cake into eight equal pieces. Serve with a generous portion of whipped cream on top.



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