One of the best things about fall? Cheesecake Factory Pumpkin Cheesecake! I love pretty much all of their cheesecakes, but the pumpkin cheesecake is special – probably because it’s only available for a limited time. This year I’ve been trying to mimic the recipe, and I think this is pretty darn close!

Ingredients

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling:
1 cup 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 350° F.
2. First, make crust by combining the graham cracker crumbs with the melted butter and 1 tbs sugar in a medium bowl. Stir enough to coat all the crumbs with butter, but don’t over mix (keep the mix quite crumbly).
3. Line the inside of a springform pan (8-inch) with foil. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
4. Bake the crust for 5 minutes, then set aside.
5. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix with an electric mixer until smooth.
6. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
7. Pour the filling into the pan. It should reach up and over the top of the graham cracker crust.
8. Bake for 60-70 minutes.
9. The top will darken, but you want to be sure that the inside sets.
10. Remove from the oven and allow the cheesecake to cool.
11. Once the cheesecake has come to room temperature, place it in the refrigerator.
12. Once chilled, remove the springform pan and cut the cake into 8 equal pieces.
13. Serve with whipped cream, and enjoy!