Happy Thanksgiving!

Today I made a pumpkin cheesecake for Thanksgiving. It turned out delicious! The whole pie was devoured today at Thanksgiving dinner with Nick's family. I managed to get one piece to bring home and I decided to take a picture. I got the recipe online and it's supposed to be the Cheesecake Factory's recipe. You really have to try this. It was really easy to make too. Happy Thanksgiving everyone!!!

Cheesecake Factory Pumpkin Cheesecake

Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
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.