American Dessert
Source:Cheesecake factory
Prep Time:10-30 Minutes
Servings:8
A Thanksgiving tradition
Ingredients:
| 1-1/2 | cup | graham crackers |
| 3 | tablespoon | butter |
| 1 | cup | sugar |
| 1 | tablespoon | sugar |
| 24 | ounce | cream cheese |
| 1 | teaspoon | vanilla |
| 1 | cup | pumpkin |
| 3 | egg |
|
| 1/2 | teaspoon | cinnamon |
| 1/4 | teaspoon | nutmeg |
| 1/4 | teaspoon | allspice |
| whipping cream |
Directions:
Preheat oven to 350 degrees F (325F if at high altitude, also decrease sugar by 1 tbsp)
Preparing the crust:
Mix graham cracker crumbs with melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all crumbs with butter, but not so much to turn the mixture into a paste. Keep it crumbly. Press crumbs into the bottom and about 2/3rds way up the sides of a 9″ springform pan. Bake the crust for 5 mins and set aside until you’re ready to fill it.
Preparing the pumpkin cheesecake mix:
1. In a large mixing bowl, combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth.
2. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy.
3. Pour the filling into the pan. Bake for about 60-70 minutes (decrease by 10 mins at high altitude). The top will turn a bit darker at this point.
4. Remove from oven and allow cheesecake to cool. Once at room temperature, refrigerate. Once chilled, remove pan sides and cut using dental floss to make a clean cut.
Serve with a generous portion of whipped cream on top.
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