Pumpkin Cheesecake

The other week I happened to find my New Year’s Resolutions from January. Wow. I’m slacking off a LOT! Thus my inspiration to finally make a cheesecake. I borrowed this recipe from the Cheesecake Factory (genius, I know…) and it turned out great! I will happily pass on this stolen recipe in hopes that we can eat good cheesecake like this all the time (and without a 3 hour wait).

Also, I have a few other pumpkin recipes I’ve been wanting to post. By the end of fall, you might think we’ve eaten nothing but pumpkin. And you would be partly correct.

Actually, I must admit that I’ve had some foodie failures lately. I was really bummed because I was really trying to create a couple new original recipe dishes. And apparently they stink worse than a dirty diaper (which I’ve recently become so acquainted with) and have some serious tweaking to do.

So for the time being, you will just have to suffice with this stolen recipe. FYI: making a cheesecake was a lot easier than I thought. I was making it out to be a very difficult thing.

1 1/2 cups graham cracker crumbs
5 T. melted butter
1 cup plus 1 T. sugar
3 (8oz) packages cream cheese
1 t. vanilla
1 cup pumpkin
3 eggs
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
handful of pecans for decorating

Preheat oven to 350. Combine graham cracker crumbs and butter, mix until nice and crumbly. Press into a springform pan. Bake for 5 minutes then set aside. The recipe I used said to place foil on the outside part of the pan about 2/3 the way up on the sides.

In a large mixing bowl, combine cream cheese, sugar and vanilla. Mix until smooth. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into pan.

Bake for about 60 minutes at 350. When finished baking, let cheesecake cool completely. Then cover and place in refrigerator. Serve with lots of whipped cream!

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