Cheesecake Recipe?

Question

For Thanksgiving i make a pumpkin cheesecake but i lost the recipe. it's a recipe from the cheesecake factory and it's in the cookbook top secret recipes. thank you for anyone who knows it

Answer 1

The Cheesecake Factory Pumpkin Cheesecake
1¾ hours 40 min prep
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
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.

Answer 2

Cheesecake Factory Pumpkin Cheesecake (Copycat) Recipe

Ingredients:
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
1 (3.00 ounces) package 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.
http://recipes.epicurean.com/recipe/22421/cheesecake-facto...cheesecake-(copycat).html

Answer 3

Pumpkin Cheesecake
10 to 12 servings.

This cheesecake is a little unorthodox because it has no crust. However, it is incredibly delicious! You could make a crust with ground almonds, butter, sugar, and cinnamon.

Ingredients
3 (8 oz.) packages reduced fat cream cheese, at room temperature
3 cups sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2 large eggs
2 large egg yolks
1 (15 oz. can) pumpkin
1/4 cup heavy cream

Directions
Preheat the oven to 350ºF.

Beat the cream cheese, sucralose, vanilla, cinnamon, and the nutmeg with an electric mixer until smooth and fluffy. Make sure to scrape down the bowl as needed. Add the eggs and yolks and beat just until blended. Beat in the pumpkin and cream.

Pour the batter into an ungreased springform pan, and place it on a baking sheet.

Bake until the center is nearly set, 60-70 minutes. Cool on a wire rack for 15 minutes.

Run a sharp knife between the cake and the sides of the pan to release it. Remove the sides of the pan. Cool completely on the rack. Cover and refrigerate until well chilled before serving, at least 4 hours.

Answer 4

http://www.recipezaar.com/46780
maybe this is what you are looking for-check it out

Answer 5

recipes.com