Thursday, November 10, 2011

Pumpkin Spice Cheesecake

With Thanksgiving right around the corner, I decided the next couple week's recipes will be dedicated to some delicious and unique desserts you can make for you family get togethers. And since pumpkins and apples are fall traditions, they will be the basis of these recipes. Today is a wonderfully rich knock off of Cheesecake Factory's Pumpkin Cheesecake. It is decadent and creamy...everything you could want from a cheesecake.

1 1/2 cup graham cracker crumbs
5 Tbl melted unsalted butter
1 cup + 1 Tbl granulated sugar
3 8oz packages softened cream cheese
1 tsp pure vanilla extract
1 cup pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream

Preheat oven to 350*
Combine graham cracker crumbs, melted butter, and 1 Tbl sugar in a bowl. Cut together using a fork to coat the crumbs but keep it crumbly.
Press crumbs into bottom and 2/3 up the sides of a 8" springform pan. Bake for 5 minutes and then set aside.
Combine cream cheese, sugar, and vanilla until smooth. Add pumpkin, eggs, and spices and beat until creamy.
Pour into the pan and bake 60-70 minutes until the top becomes a little golden
Cool to room temperature
Place in fridge and chill (preferably overnight)
Top with whipped cream and serve!

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