Thanksgiving and Pumpkin cheesecake

Well, I hope everybody had a wonderful Thanksgiving.  I ate so much food it was insane.  I made a lot of food, but the best thing was the Pumpkin cheesecake.  I have never made anything even close to it before.  My sister always makes the desserts.  Besides cookies, I've never really made dessert from scratch, so I called my sister for moral support.  She assured me I'd be fine and that cheesecake is so easy, and after making it myself, I can tell you she was right.  The recipe is actually from the Cheesecake Factory.  I'm not a pumpkin pie person.  I'm not really much of a pie person at all, because I don't like the crust which is why I decided to make cheesecake.  With Ben's peanut allergy, I have to make desserts from scratch most of the time to make sure they are safe for him.  It turned out so good so I thought I would share the recipe with all of you.

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 min. at 350. 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, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

 

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