This Cheesecake Factory Pumpkin Cheesecake is so good! One of the best cheesecakes I’ve ever had. A great alternative to pumpkin pie, especially if you’re a cheesecake fan like me!
It’s the perfect fall dessert. Especially for Halloween, Thanksgiving and Christmas when the pumpkin spices are calling!!
It’s not the dense, 2 ton cheesecake we’re used to from Brooklyn or NYC; rather, it’s almost mousse-like in consistency, super smooth and creamy, deceivingly airy but plenty rich.
What can I say; this is a keeper.
Be sure to Like Foodgasm Recipes on Facebook for more great recipes.
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter melted
- 1 cup sugar plus
- 1 tablespoon sugar
- 3 8 ounce packages cream cheese
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- whipped cream
- Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 T 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.
- Put foil partway up the outside part of an 8-inch springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the 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 aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating 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.
- When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.
Enjoy!
You might need:
Be sure to Like Foodgasm Recipes on Facebook for more great recipes.
Recipe based on one by Michele7
Photo by Delicious as it Looks