Wednesday, December 3, 2008

Pumpkin Cheesecake

Our Friends invited us over for a post-Thanksgiving pie party where they served the best pumkin cheesecake ever and were kind enough to share the recipe (thanks again Matt & Ellie!). I am not sure if it is really from the Cheesecake Factory, but it could be!

Cheesecake Factory Pumpkin Cheesecake
Originally posted to recipelink.com by Elly, Ohio:

Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream and crushed pecans.

1 comment:

Crystal said...

oh my..this looks divine!! Thanks for sharing the recipe! I am totally making this!

We aren't coming home for the holidays and I'm sad. It would have been fun to get together.

I hope you have a Merry Christmas! Miss ya tonz!