Gluttony

I just came across this recipe and thought I'd share the caloric love.  I love pumpkin season.

The Cheesecake Factory Pumpkin Ginger Cheesecake

4 tbsp butter
¾ cup graham cracker crumbs
½ cup crushed gingersnaps
1 tbsp brown sugar (or your favorite substitute)
1 tspn cinnamon
1 cup heavy cream, chilled
24 oz cream cheese, softened
1 ½ cups granulated sugar
3 large eggs
1½ cups mashed pumpkin
¾ tspn ground cinnamon
¾ tspn powdered ginger
1½ tspn ground cloves
¼ cup pecan halves

Preheat the oven to 325°F.

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" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.

For 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 re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crustbsp 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 to 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.

I wish I had someone to test this out on. . .