Cheesecake Factory Pumpkin Cheesecake (copycat)

Step 1: Preheat oven to 350

Step 2: I make my crumbs in the food processor. Combine graham cracker/spice cookie crumbs with the melted butter, plus the extra 1 T. sugar in a medium bowl.

Step 3: Toss crumbs and butter together until they are well mixed.

Step 4: Prepare your springform pan. Put foil partway up the outside of an 8" springform pan.

Step 5: Press crumbs along the bottom of pan and about 2/3rds up the side of the pan. Bake crust for 5 minutes. Set aside until you have the filling prepared.

Step 6: In a large mixing bowl, combine the cream cheese, 1 cup of sugar and vanilla. Mix until smooth using an electric mixer.

Step 7: Add the pumpkin, eggs (one at a time), cinnamon, nutmeg, and allspice and continue beating until smooth and creamy.

Step 8: Pour filling in prepared pan. I RECOMMEND BAKING IN A WATERBATH -- SEE INSTRUCTIONS BELOW. Bake for 60-70 minutes. (The top of the cheesecake should turn a little browner at this point.)

Step 9: Remove from oven and allow cheesecake to cool. When cheesecake has come to room temperature, place in refrigerator. After cheesecake is nice and cold, remove sides of pan, cut and serve -- topping with whipped cream.

Step 10: METHOD FOR BAKING IN A WATERBATH: Place filled cheesecake pan (wrapped in foil) into a larger pan. Fill about half way up the cheesecake pan with BOILING water. At the end of baking time, turn oven off, leave cheesecake in the oven WITH THE DOOR OPEN for about an hour. This will help prevent the cheesecake from sinking in the middle.