Seriously Creamy Pumpkin Cheesecake

A take on a traditional American Thanksgiving recipe (pumpkin pie) this would make a marvelous dessert for Halloween, Bonfire Night, or if you're an ex-pat like myself & still celebrate Thanksgiving, an alternate to pumpkin pie! This recipe is from The Cheesecake Factory, a national chain of cheesecakes resturants in the USA.

What makes it the ultimate summer Seriously From Waitrose dessert?

Pumpkin is an excellent seasonal food; since most people love cheesecake anyway, this is one way to experience pumpkin, and it's bound to become a favourite!

Ingredients

  • Cheesecake Factory Pumpkin Cheesecake



    Crust:

    1 1/2 cups graham crumbs (Nigella has a great measuring cup set, in both Imperial & Metric, and if you can't find Graham crackers from an online USA food store, I'd use digestives)

    5 Tbsp. butter, melted

    1 Tbsp. sugar

    Filling:

    3- 8oz.pkgs. cream cheese, softened (8oz=approx 225g)

    1 cup sugar

    1 tsp. vanilla

    1 cup canned pumpkin (Libby's canned pumpkin is available from most online USA foodstores)

    3 eggs

    1/2 tsp. cinnamon

    1/4 tsp. nutmeg

    1/4 tsp. allspice

    Whipped Cream


    Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.


    Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Method