Cheesecake Factory Pumpkin Cheesecake

Directions

Preheat the oven to 350 degrees F.

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Make the crust by combining the graham

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cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.

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Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

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Keep it crumbly.

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Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.

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You don't want the crust to form all of the way up the back of each slice of cheesecake.

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Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

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In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla.

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Mix with an electric mixer until smooth.

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Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

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Pour the filling into the pan.

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Bake for 60 to 70 minutes.

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The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

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When the cheesecake has come to room temperature, put it into the refrigerator.

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When the cheesecake has chilled, remove the pan sides and cut the cake into 8

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equal pieces.

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Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top

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