"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Cheesecake (Cheesecake Factory) Recipe

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This recipe for Pumpkin Cheesecake (Cheesecake Factory), by , is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jana Rees
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/2 c. graham cracker crumbs
5 Tbsp. butter melted
1 Tbsp. sugar

Filling:
3- 8 oz. pkg. cream cheese(softened)
1 c. sugar
1 tsp. vanilla
1 c. canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. all spice

Whipped Cream

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

Combine cheese, sugar and vanilla in large bowl, mix until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top is slightly golden brown. Remove from oven and allow to come to room temp. Refrigerate. After it has thoroughly chilled, cut and serve with a dab of whipped cream.

Personal Notes:
Personal Notes:
I like to use the ice cream carmel topping on top of the cheesecake and then sprinkle with crumbled ginger snap cookies.

 

 

 

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