Cheesecake Factory Pumpkin Cheesecake
1-1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tbs. sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 teaspoon vanilla extract
1 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Preheat oven to 350ºF.
Make crust by combining graham cracker crumbs with melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of crumbs with butter, but not so much as to turn mixture into paste. Keep it crumbly. Press crumbs onto bottom and about two-thirds of way up sides of a springform pan. You don't want crust to form all of way up back of each slice of cheesecake. Bake crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour filling into pan.
Bake for 60 to 70 minutes; top will turn a bit darker at this point. Remove from oven and allow cheesecake to cool.
When cheesecake has come to room temperature, put it into refrigerator. When cheesecake has chilled, remove pan sides and cut cake into 8 equal pieces. Use dental floss to make a clean cut.
Serve with a generous portion of whipped cream on top.