Cheesecake Factory Pumpkin Cheesecake
YIELDS 1 PIE
1½ cups graham cracker crumbs
5 tablespoons melted butter
1 cup plus 1 tablespoon sugar
3 (8-ounce) softened packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
Whipped cream, for garnish
Preheat the oven to 350°F.
In a medium bowl, combine the graham cracker crumbs, butter, and 1 tablespoon sugar. Stir well enough to coat all of the crumbs with the butter.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of a 9" pie pan. Bake the crust for 5 minutes. Set aside. In a large mixing bowl, combine the cream cheese, 1 cup sugar, and the 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 60–70 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.
Serve with a generous portion of whipped cream on top.
The Cheesecake Factory has over 150 restaurants and boasts more than 200 items on the menu. There are over forty different cheesecake varieties on their website, which can be shipped nationwide.