Pumpkin Cheesecake
I have tried countless pumpkin cheesecake in search of the best and I must tell you what I am sure you already know. No one makes a pumpkin cheesecake quite like the Cheesecake Factory. I found this copycat recipe online a few years ago and have used it every year at Thanksgiving. You can divide the recipe and make mini cheesecakes to serve at your Halloween party. To whomever figured out this delicious copycat recipe–thank you!
Ingredients:
1 1/2 c. graham cracker crumbs
5 Tbsp. butter, melted
1 c. plus 1 Tbsp. sugar
3 8-oz packages cream cheese, softened
1 tsp. vanilla
1 c. canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
whipped cream, for serving
Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbsp. 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. 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.
In a large mixing bowl combine the cream cheese, 1 c. 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 to cool.
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.
This may seem like a labor of love but it is very, very worth it! Enjoy this sweet, delicious treat. I am dreaming about it now.
xo–me
Tags: dessert, holiday, pumpkin
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