CF CLONE: PUMPKIN CHEESECAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

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

Directions

  • Preheat oven to 350 degrees F.
  • Make the crust by combining the graham cracker crumbs with the melted butter and 1 T 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.
  • Put foil partway up the outside part of an 8-inch springform pan.
  • 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 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 beating until smooth and creamy.
  • Pour the filling into the pan.
  • Bake for 60-70 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.

Notes

Here's my fave holiday cheesecake recipe for Cheesecake Factory's Pumpkin Cheesecake Clone:

Categories: Cheesecake  Dessert 

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