Recipe of the Month: Pumpkin Cheesecake

P1030018This recipe is said to be The Cheesecake Factory’s recipe for Pumpkin Cheesecake. I don’t recall where I got it from so I can’t verify that. But I made it for the past two Thanksgiving and my family enjoys it so I thought I would share the recipe. Yummy!



1 1/2 cups graham cracker crumbs

5 T. butter

1 T. sugar


3 8 oz. packages of cream cheese, softened

1 cup sugar

1 t. vanilla

1 cup canned pumpkin

3 eggs

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. allspice

Whipped Cream


Mix crust ingredients together, just until coated and crumbly. Press onto the bottom and two-thirds up the sides of an 8″ springform pan. Bake for 5 mintues at 350. Set aside.

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