Pumpkin Ginger Cheesecake
From Cheesecake Factory
Crust

4 tablespoon butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
Filling

1 cup heavy cream, chilled
24 oz cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves

Preheat the oven to 325 F or 300 F in convection oven.
To make the crust

Place the butter in a small saucepan and melt over moderate heat.
Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl.
Add the melted butter and mix together with a fork.
Line bottom and side of 10-inch springform pan with parchment or wax paper.
Spray with nonstick pan spray.
Press the crumb mixture into the bottom.

Filling
Pour the heavy cream into a medium bowl and beat just until soft peaks form.
Refrigerate.
Beat the cream cheese (in large bowl) with an electric mixer until fluffy.
Gradually add the sugar, beating well.
Add the eggs one at a time, and beat the mixture until it is fluffy and pale.
Stir in the pumpkin, cinnamon, ginger and cloves.
Remove the whipped cream from the refrigerator and whisk lightly to reblend.
Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture.
Pour the mixture into the prepared crust.
Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the
spring from pan.
Bake for 60-70 minutes.Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the
springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.

Cheesecake Factory Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat the oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut.

Serve with a generous portion of whipped cream on top.

CHEESECAKE FACTORY KEY LIME CHEESECAKE

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 (8oz.) pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much.
3 eggs
whipped cream

Preheat oven to 350F.

Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir
well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins. and set aside.

In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy.

Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.

Serves 8