I need to do a follow-up of my Cheesecake Factory Restaurant Recipes article from a few weeks ago.  I just went to the Cheesecake Factory again this past weekend.  I ordered one of my favorite entrees, the four cheese pasta.  For dessert, I ordered a slice of the Pumpkin Cheesecake.  Folks, this dessert was one of the best desserts I have ever tasted!  This dessert was absolutely amazing!  It was so awesome that I may just have to go back again to order another slice of this amazing dish while it is still in season. 

When I got home Saturday night, I looked up this recipe on the internet.  Luckily, I found the recipe!  If you don’t have a Cheesecake Factory restaurant located near you, I STRONGLY recommend you try to make this Cheesecake Factory restaurant recipe.  Without further ado, here is the Cheesecake Factory Pumpkin Cheesecake recipe!

Cheesecake Factory Pumpkin Cheesecake 

1¾ hours 40 min prep  

1 1/2 cups graham cracker crumbs  

5 tablespoons butter, melted  

1 cup sugar, plus  

1 tablespoon sugar  

3 (8 ounce) packages cream cheese  

1 teaspoon vanilla  

1 cup canned pumpkin  

3 eggs  

1/2 teaspoon cinnamon  

1/4 teaspoon nutmeg  

1/4 teaspoon allspice   whipped cream  

1.Preheat oven to 350 degrees F.  

2.Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.  

3.Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.  

4.Keep it crumbly.  

5.Put foil partway up the outside part of an 8-inch springform pan.  

6.Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.  

7.You don't want the crust to form all of the way up the back of each slice of cheesecake.  

8.Bake the crust for 5 minutes, then set aside until you are ready to fill it.  

9.In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.  

10.Mix with an electric mixer until smooth.  

11.Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.  

12.Pour the filling into the pan.  

13.Bake for 60-70 minutes.  

14.The top will turn a bit darker at this point.  

15.Remove from the oven and allow the cheesecake to cool.  

16.When the cheesecake has come to room temperature, put it into the refrigerator.  

17.When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.  

18.Serve with a generous portion of whipped cream on top.