Cheesecake Factory's Pumpkin Cheesecake
Source of Recipe
The Pastry Shop
List of Ingredients
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
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Recipe
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the
melted butter and 1 tablespoon sugar in a medium bowl. Stir well
enough to coat all of the crumbs with the butter, but not so much as
to turn the mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way
up the sides of the springform pan. You don't want the crust to form
all of the way up the back of each slice of cheesecake. Bake the
crust for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.
6. 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 to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Serve with a generous portion
of whipped cream on top.
Serves 8.
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