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Old 30-11-2004, 01:22 AM
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Default The Cheesecake Factory Pumpkin Cheesecake

The Cheesecake Factory Pumpkin Cheesecake

submitted by dave

This is the newest recipe from the wonderful "Top Secret Recipes" series
of books. This one, from
"Top Secret Restaurant Recipes" is a version of The Cheesecake Factory's
Pumpkin Cheesecake. Use an 8-inch springform pan for this recipe, so that
you create a tall, creamy cheesecake that comes
out just like the original you can order at this great full service
restaurant chain. Here's to an
awesome, belly-stuffing Thanksgiving!

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat the oven to 350 degrees F. Make the crust by combining the graham
cracker crumbs with the melted butter and 1 tablespoon 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. 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
it aside until you are ready to fill it. In a large mixing bowl combine
the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer
until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and
continue to beat until smooth and creamy. Pour the filling into the pan.
Bake for 60 to 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. ( Serves 8.
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