Hey lil punkin'

I love pumpkin anything, so this time of year is my favorite for baked treats and pumpkin flavored lattes at all my favorite places. Here is a recipe I was hoping to use for thanksgiving, but seeing as I have been put on a hypoallergenic diet for a while (my baby was having issues, so the doc wants to see if it's something I'm eating), I won't be able to try this until later on. But please let me live vicariously through you, with this new spin on pumpkin pie, as a delicious cheesecake. This is the recipe for the Cheesecake Factory Pie, so it's bound to be good!

Cheesecake Factory Pumpkin Cheesecake
Originally posted to recipelink.com by Elly, Ohio:

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" spring form 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.

Love and sweetness,
Kerry the Momster