The other day my sister and I were talking about her vacation to Las Vegas. They have gone for quite a few years and she said there are so many things to do in Vegas that you would never get bored! She also said they ate at The Cheesecake Factory. I’ve never been to Vegas or The Cheesecake Factory, but hopefully one day I will 🙂 My husband’s birthday is this week and being that he loves cheesecake I thought I would see what flavors they have to offer. As soon as I saw the Pumpkin Cheesecake, I knew that was what I wanted to make!
Ingredients are as follows:
Recipe adapted from Top Secret Restaurant Recipes
1 1/2 C graham cracker crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
3 (8 ounce) cream cheese, at room temperature
3/4 C brown sugar
1 tsp. vanilla
1 C pumpkin
whipped cream, optional
Mix the graham cracker crumbs, melted butter, and sugar together. Press into the bottom of the pan. Bake for five minutes then set aside.
Cream together the brown sugar, cream cheese and vanilla.
Add eggs in, one at a time, until all three are completely incorporated.
By hand, stir in the pumpkin and pumpkin pie spice.
Pour on top of the crust.
Bake for 55-60 minutes (I baked mine for a little over 60 minutes and I ended up with some brown spots on top, which I peeled off because they looked ugly, lol.) Do not open the door while it’s baking…only check on it towards the end. After it’s done baking, leave it in the oven, crack the door about an inch and allow to cool for one hour. Then put it in the fridge & allow to cool overnight.
Garnish with some fresh whipped cream and a dash of cinnamon.