• Cooking Time:
  • Servings:
  • Preparation Time:


Recipe By :Cheesecake Factory


  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter -- melted
  • 1 cup plus 1 tablespoon sugar
  • 24 ounces 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


  • Preheat the oven to 350 degrees F.
  • 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.
  • Press the crumbs onto the bottom and about two-thirds of the way up the sides of a 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 cup 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.
  • Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top

Categories: Cheesecake  Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved