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home > recipes > dessert > the cheesecake factory pumpkin cheesecake
This is the newest recipe from the wonderful "Top Secret Recipes" series of books. This one, from "Top Secret Restaurant Recipes" is a version of The Cheesecake Factory's Pumpkin Cheesecake. Use an 8-inch springform pan for this recipe, so that you create a tall, creamy cheesecake that comes out just like the original you can order at this great full service restaurant chain. Here's to an awesome, belly-stuffing Thanksgiving! 1 1/2 cups graham cracker crumbs 5 tablespoons butter, melted 1 cup plus 1 tablespoon sugar 3 8-ounce packages cream cheese, softened 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 the oven to 350 degrees F. 2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. 3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. 4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. 5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. 6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. 7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top. (http://www.topsecretrecipes.com) Serves 8.

The Cheesecake Factory Pumpkin Cheesecake


average rating = 4 stars(4.33333 comments available)
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list all recipes by DAVE (405)


   

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(posted November 23, 2004)

This is the newest recipe from the wonderful "Top Secret Recipes" series of books. This one, from "Top Secret Restaurant Recipes" is a version of The
Cheesecake Factory's Pumpkin Cheesecake. Use an 8-inch springform pan for this recipe, so that you create a tall, creamy cheesecake that comes out just like the original you can order at this great full service restaurant chain. Here's to an awesome, belly-stuffing Thanksgiving!

1 1/2 cups
graham cracker crumbs
5 tablespoons
butter, melted
1 cup plus 1 tablespoon
sugar
3 8-ounce packages
cream cheese, softened
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 the oven to 350 degrees F.
2. Make the
crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
3.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform
pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl
combine the
cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
5. Add the
pumpkin,
eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
6. Pour the filling into the
pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
7. When the
cheesecake has come to room
temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top. (http://www.topsecretrecipes.com)

Serves 8.


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+3 comments


from NYS, United States wrote:7  5

I added 1/2 cup heavy cream to the recipe. Baked it in a waterbath and 8 inch pan. Awesome looking and taste.
Thanks, Dave

5 starsNovember 22, 2005


from Montague, PEI, Canada wrote:5  6

I modified this for a diabetics and WOW! wonderful! Simply subsitute sugar with Splenda, canned pumpkin with pumpkin puree (or cook your own...if you do, drain well! and cook longer). For the crust, try using ground almonds instead of Graham Crackers or omit altogether :-)
4 starsDecember 2, 2004


from Tunnel Hill, GA, United States wrote:7  8

i love both pumpkin pie and cheesecake so this recipe just makes that ten times better!
4 starsNovember 25, 2004


 
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