The Cheese Cake Factory Punkin Cheese Cake

Timothy D. Hodge
Timothy D. Hodge @cook_3522257
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Ingredients

30 mins
8 servings
  1. Crust
  2. 3 cupGraham cracker crumbs
  3. 5 tbspButter or margarine melted
  4. 1 tbspSugar
  5. Feeling
  6. 3 packages8oz. Cream cheese softened
  7. 1 cupSugar
  8. 1 tspVanilla
  9. 1 cupCanned pumpkin
  10. 3Eggs
  11. 1/2 tspCinnamon
  12. 1/4 tspNutmeg
  13. 1/4 tspAllspice

Cooking Instructions

30 mins
  1. 1

    Mix crust ingredients together, until coated and crumbly

  2. 2

    Press into the bottom and 2/3 up the sides of an 8 inch springform pan.

  3. 3

    Bake five minutes at 350°F,

  4. 4

    Set aside

  5. 5

    Combine sugar cream cheese and vanilla in large mixing bowl

  6. 6

    Mix until smooth with electric mixer

  7. 7

    Add pumpkin eggs, and spices, beat until smooth and creamy.

  8. 8

    Poor into crust

  9. 9

    Make for 60 to 70 minutes or until top is slightly darker.

  10. 10

    Remove from oven allowed to cool to room temperature, then refrigerate.

  11. 11

    After cheesecake has thoroughly cooled remove from pan cut serve and enjoy

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Timothy D. Hodge
Timothy D. Hodge @cook_3522257
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