Recipes

Cheesecake Factory Pumpkin Cheesecake

Crust:

1 1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

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

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

Cheesecake

Ingredients:

2-8 oz. pkgs. Cream cheese

3 eggs

2/3 cup sugar

½ tsp almond extract

Topping:

8 oz. sour cream

3 tbsp vanilla

Beat cheese until soft. Add eggs one at a time. Stir in sugar and almond flavoring. Beat for five minutes. Pour into a lightly greased and floured springform pan. Bake for 50 min at 325 degrees. Stir together topping ingredients, beat well. Pour over cake. Return to oven for additional 15 minutes.