Pumpkin Cheesecake

Pumpkin Cheesecake

Recipe borrow from here: http://hubpages.com/hub/Cheesecake_Factory_Pumpkin_cheesecake_recipe

Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3- 8oz.pkgs. 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
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker.

Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Cheesecake Cookie Cups

Ingredients:

• 1 pkg. (16.5 oz.) refrigerated cookie dough squares
• 2 pkgs. (8 oz. each) cream cheese, room temperature
• 1 can (14 oz.) sweetened condensed milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 can (21 oz.) cherry pie filling

Directions:
PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.