OK, so it’s not my cheesecake recipe, BUT I did make the recipe on Thanksgiving to party-time results. But first, let me preface my recent triumph with a dismal failure. One sentence: don’t trust Oprah.com. I love O, but she posted this HORRIBLE sweet potato pecan pie (or something…) recipe that I was unlucky enough to bake several years ago. Have you ever seen a pie untouched at Thanksgiving? It’s tragic, horrifying and downright embarrassing. So, this year, I set about reclaiming my pie reputation…and IT WORKED! And you can do it too- just make it the night before so you can refrigerate it for several hours and make sure it’s firm- mine was a little squishy in the middle. Next time I’m going to try it with sweet potato puree instead.
Recipe after the jump!
CHEESECAKE FACTORY PUMPKIN CHEESECAKE
Originally posted to recipelink.com by Elly, Ohio:
Crust (if you want to…I just used the pre-made crust):
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
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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