Cheesecake Factory Pumpkin Cheesecake

Cheesecake Factory Pumpkin Cheesecake

crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar

filling:
3 pkgs. (8 oz. each) 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
garnish with whipped cream

Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.

Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.

Serve with whipped cream.