Tasty Thursday #81: Pumpkin Week: Cheesecake Factory Pumpkin Cheesecake

I turned 24 last month and for my birthday, I wanted everything pumpkin. Tomorrow I will be sharing what I had for breakfast, but today it's all about my birthday cake. I've only had pumpkin cheesecake a handful of times.  It is the most amazing of all cheesecakes and I knew I wanted it for my birthday cake. So I was not at all disappointed by how this turned out! I used chocolate graham crackers instead of honey or cinnamon because I had some in the house already. That part is totally up to you. The chocolate paired just fine with the pumpkin.

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What you need:

• 1 1/2 cups graham cracker crumbs
• 5 tbsp. melted butter
• 1 cup sugar, plus some
• 3 (8 oz.) pkg. cream cheese
• 1 tsp. vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• Whipped cream, for serving

Directions:

1. Mix together graham crackers, butter, and 1 tbsp. sugar.
2. Place in a lined, greased springform pan. Press down gently.
3. Bake at 350* for 5 minutes.
4. Meanwhile, mix together cream cheese, 1 cup sugar, and vanilla until smooth.
5. Add pumpkin, eggs, cinnamon, nutmeg, and allspice. Mix until smooth.
6. Pour into springform pan.
7. Bake for 60 to 70 minutes until the top starts to turn golden brown.
8. Let cool and then put in refrigerator to chill.
9. Serve with a heaping dollop of whipped cream.

Recipe from Food.com