Cheesecake Factory Pumpkin Cheesecake

Jake's going away for a WEEK today, to his beloved Not Back to School Camp. He comes back next Saturday, is home for 4 days, and then goes BACK to camp for another week!!

I made a celebratory feast last night...shrimp, salmon w/my dill sauce, asparagus, buttercup squash and some really fine wines. And especially for Jake, I made him a pumpkin cheesecake. Cheesecake Factory's recipe is easy and SO delicious (and it's below the photos!).






Oh, cream cheese and sugar and vanilla...thou art so beautiful...






Cheesecake Factory's Pumpkin Cheesecake Recipe

• 1 1/2 cups graham cracker crumbs 
• 5 tablespoons butter, melted 
• 1 cup sugar, plus 1 tablespoon sugar 
• 3 (8 ounce) packages cream cheese 
• 1 teaspoon vanilla 
• 1 cup canned pumpkin 
• 3 eggs 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon nutmeg 
• 1/4 teaspoon allspice 
• whipped cream 

Directions: 

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.

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 Jake's having it for breakfast this morning. Pass the Reddi-Whip, please...


I'll miss my boy, but oh the JOY and excitement he has about going to camp is infectious!! I will be at peace knowing that he is exactly where he needs and wants to be. (And I'm already excited about picking him up next Saturday!)

EnJoy.