the cheesecake factory pumpkin cheesecake by todd wilbur

🥘 Ingredients

• • graham cracker crumbs
• • butter
• • sugar
• • cream cheese
• • vanilla
• • canned pumpkin
• • eggs
• • cinnamon
• • nutmeg
• • allspice
• • whipped cream

📝 Instructions

1. 1 preheat oven to 350 degrees f
2. 2 make the crust by combining the graham cracker crumbs with the melted butter and 1 t sugar in a medium bowl
3. 3 stir well enough to coat all of the crumbs with the butter , but not so much as to turn the mixture into paste
4. 4 keep it crumbly
5. 5 put foil partway up the outside part of an 8-inch springform pan
6. 6 press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan
7. 7 you don't want the crust to form all of the way up the back of each slice of cheesecake
8. 8 bake the crust for 5 minutes , then set aside until you are ready to fill it
9. 9 in a large mixing bowl combine the cream cheese , 1 c sugar , and vanilla
10. 10 mix with an electric mixer until smooth
11. 11 add the pumpkin , eggs , cinnamon , nutmeg and allspice and continue beating until smooth and creamy
12. 12 pour the filling into the pan
13. 13 bake for 60-70 minutes
14. 14 the top will turn a bit darker at this point
15. 15 remove from the oven and allow the cheesecake to cool
16. 16 when the cheesecake has come to room temperature , put it into the refrigerator
17. 17 when the cheesecake has chilled , remove the pan sides and cut the cake into 8 equal pieces
18. 18 serve with a generous portion of whipped cream on top