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The Cheesecake
Factory |
To celebrate the holiday,
here's a great dessert - a clone for one delicious selection from The Cheesecake
Factory's menu of more than 40 cheesecakes. This clone comes to the site from
the book, "Top Secret Restaurant Recipes," and this tasty creation
will make a delicious finale to your Thanksgiving dinner table this year. Use
an 8-inch spring form pan for this recipe, so that you create a tall, creamy
cheesecake that comes out just like the original you can order at this great
full service restaurant chain. Here's to an awesome, belly-stuffing
Thanksgiving!
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1 1/2 cups graham
cracker crumbs |
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter
and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the
crumbs with the butter, but not so much as to turn the mixture into paste. Keep
it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the
sides of the springform pan. You don't want the crust
to form all of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready
to fill it.
4. In a large mixing bowl combine the cream cheese, 1
cup sugar, and vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and
allspice and continue to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn
a bit darker at this point. Remove from the oven and allow the cheesecake to
cool.
7. When the cheesecake has come to room temperature,
put it into the refrigerator. When the cheesecake has chilled, remove the pan
sides and cut the cake into 8 equal pieces. Serve with a generous portion of
whipped cream on top. (http://www.topsecretrecipes.com)