Pumpkin Cheesecake

I made two cheesecakes this weekend. The first was my husband's birthday cake. He decided he wanted a blueberry cheesecake. This I made for the non-blueberry eaters. I found this recipe on recipezaar.com. It is supposed to be The Cheesecake Factory's pumpkin cheesecake recipe. It was soooo good. The only change I made to the original recipe was using a whole teaspoon of cinnamon. I also decided to use a mixture of Nilla wafers and graham crackers for the crust. If I do it again, I think I would cut down on the sugar in the crust. Otherwise, this cheesecake was amazing! I know it's a terrible picture though!

Cheesecake Factory Pumpkin Cheesecake

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 1T

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.