Thursday, November 22, 2012

Pumpkin Cheesecake


Pumpkin Cheesecake (Cheesecake Factory inspired)

Ingredients: 
Crust: 
1 1/2 cups graham cracker crumbs
5 tbsp. butter, melted
1 tbsp. sugar

Filling: 
3 8 oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin (I used Libby's)
3 eggs
1/2 tsp. cinnamon
1//4 tsp. nutmeg
1/4 tsp. allspice

Topping: 
Whipped Cream (and anything else that sounds yummy! Candied pecans, etc)

Directions: 
Mix crust ingredients together until coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350° F. Set aside.

Combine cream cheese, sugar and vanilla in a large bowl. Mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into the crust. Bake for 60-70 min. or until the top browns slightly. Remove from oven and cool to room temperature, then refrigerate. After the pie has been thoroughly chilled, remove the pan sides, cut and serve.


This was AMAZING! We indulged in this several hours after our Thanksgiving meal, and perhaps even allowed ourselves more than one slice! Shhh ;) I will definitely be making this again in the future! Annual Thanksgiving dessert? Definitely on the list! I even made a cinnamon sugar combo to sprinkle on top. With that and whipped cream, what more could you ask for!? 

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