Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Rita’s Cloned Cheesecake Factory’s Pumpkin Cheesecake

I consider this to be the ultimate cheesecake. I’m talking about my clone of The Cheesecake Factory’s Pumpkin Cheesecake. I’ve put the cheesecakes side by side for taste testing and the only difference my family noticed was that the Cheesecake Factory’s was higher in volume.

Crust:
1-1/2 cups graham cracker crumbs
1 tablespoon or so of sugar
1/2 to 1 teaspoon cinnamon
5 tablespoons melted butter
Mix until crumbly, not pasty. Pat into 9" spring form pan going up the sides a bit. Set aside while making filling:

Filling:
1 pound cream cheese, room temperature
1 cup sour cream
1-1/4 cups sugar
1 teaspoon vanilla
3 tablespoons brown sugar
1 can approx. 15 oz, pumpkin puree
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
4 eggs, lightly beaten
Preheat oven to 350. Beat cream cheese, sour cream, sugar and vanilla until smooth. Add pumpkin and spices and blend. Add eggs and blend until mixed. Pour into pan. Bake 40-45 minutes until center is almost set but still wobbly. Turn oven off but leave cheesecake in with oven door shut for 30 minutes more. This will finish the baking process and prevent a lot of "cracking" on top. Refrigerate several hours or up to 2 days to complete firming up of cheesecake. Garnish with whipped cream and nuts if you like. Serves 10-12.

More recipes, etc. on Rita's web site: www.abouteating.com

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