Pumpkin Cheesecake

I have been trying to perfect this for several years. I think that it's pretty darn close to Cheesecake Factory. I've experimented with different crusts, baking methods, spices, etc. My suggestions would be 1. don't skimp on the fat - it could change the consistency of the cheesecake, 2. Let the cream cheese and eggs come to room temperature before using them, and 3. use a springform pan - it will make your life a million times easier when trying to serve this!

Pumpkin Cheesecake

adapted from multiple recipes

Prep Time: 45 minutes 

Cooking Time: 65 minutes, plus cooling time

Servings: 8-12

Ingredients

3/4 cup graham cracker crumbs

3/4 cup ginger snaps, ground

5 TBS butter

1 cup plus 1 TBS white granulated sugar

24 oz cream cheese, softened (I used Philadelphia)

1 tsp pure vanilla extract

1 cup canned pure pumpkin (not the pie filling)

3 eggs

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Directions

Set your eggs and cream cheese out to come to room temp. This could take 30 minutes to an hour depending on how warm your house is. I think it took mine an hour and a half, but I don't have my heat on.

Preheat oven to 350.

In a food processor, pulverize the gingersnap cookie into crumbs. In a small bowl, melt the butter. With a fork, stir in sugar, graham cracker crumbs and gingersnap crumbs. Put in your 9" springform pan and press into the sides and bottom. Go about 2-3 inches high on the sides. Bake for 5 minutes.

Combine cream cheese, 1 cup sugar and vanilla. Mix just until smooth. Add pumpkin, eggs and spices. Mix until well blended. Don't over mix! 

Pour into crust. Bake 60 minutes. Turn the oven off and let the cheesecake sit in the oven for one hour. I let the cheesecake sit on the counter for another hour then chilled overnight. You could eat it after it cooled, but it is much better after it has chilled overnight. 

Enjoy!