Wow, Apricot Frosty does look very like it. Not on my list though. This is one I traded for either last year or the year before. It is even shorter than I thought, I measured it yesterday & much more like 24" tall. That is why I'm not certain about it being PC. Maybe I should wait til next year before discounting it as pumpkin cheesecake though, since this is its first year. And where I planted it, I probably didn't plant it til last fall... Regardless, I really like it, but I think I may need to move it where I can see it better!

Ooh - looks really good, thanks! Cindy

This one is T and T.....notice it has half the amount of pumpkin and more egg....I would be concerned about the one you posted being a little hard to cut....the orange flavor sounds wonderful....but again the strings of orange peel found in marmalade might make it hard to cut...if you want the orange flavor....just add some grated rind. Also the one you posted calls for low fat cream cheese....in my experience that makes a softer less dense cake. Cheesecake Factory Pumpkin Cheesecake Bonnie Benesh Prep time: 30 minutes Serves: 10-12 Cooking time: 65-75 minutes Crust: 1½ cups graham cracker or ginger snaps (I like ½ of each) 5 T. butter, melted 1 T. sugar Filling: 3-8oz. pkgs. cream cheese, softened 1 C. canned pumpkin 3 eggs ½ t. cinnamon ¼ t. nutmeg ¼ t. allspice Topping; 1 C. heavy cream ½ C. sugar 1 t. white vanilla ½ C. chopped pecans Mix crust ingredients together, just until coated and crumbly. Press onto the bottom and two-thirds of the way up the sides of an 8" spring form pan. Bake for 5 minutes at 350F. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices and beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. Just before serving, whip the cream, sugar and white vanilla. After cake has thoroughly chilled, add the whipped cream topping and sprinkle nuts over the cream. Remove the pan sides and cut.

I have had both good and bad pumpkin cheesecake. It is BF's favorite, so he makes it every year. I have made it too. I use the Cooking Light recipe. But anyhoo, the best pumpkin cheesecake I ever had was at a friends house who is something of a gourmet. She got the recipe from Cooks Illustrated. The secret was draining/drying the canned pumpkin, which I have done. I did mine with paper towels. It somehow makes the pumpkin less bitter. Here's a copy of Chris Kimball's directions: Spiced Pumpkin Pie Cheesecake �" 'The Squeeze Job' Many people have turned to making pumpkin cheesecake instead of pumpkin pie for Thanksgiving. And while Kimball recommends using pumpkin from a can instead of roasting your own, he also warns against a common, and serious, flaw in the store-bought variety. "The problem is, it has a lot of moisture in it, and you don't want that extra moisture in your cheesecake," Kimball says, "because it ruins your cheesecake. So, what do you do?" "The secret," Kimball says, "is the way we wick away the moisture." His technique calls for putting a triple layer of paper towels onto a baking sheet �" one that has sides, to catch the eventual runoff. The pumpkin goes from the can right onto the towels, where it's smeared around. "This is a great thing for kids," Kimball says. "They can make a big mess." Then Kimball puts more towels on top, and folds the whole thing in half, then folds again. As he does, he's patting the bundle, squeezing water and moisture out. Then he flips it over, and carefully peels back the top layer of paper. "This looks like one of those fruit rollups, doesn't it?" Kimball says. Repeatedly flipping the bundle and peeling back the top layer of paper, Kimball eventually uncovers the pumpkin mash �" now much denser and ready to be combined with the cream cheese, which he recommends taking out of the refrigerator at least one to two hours ahead of time. In another tip, Kimball says to use spices like cinnamon and allspice sparingly. But his recipe also uses plenty of white sugar and heavy cream. "There's no stinting," Kimball says. "Stinting is not a verb that's used at Thanksgiving. Absolutely not." When all is ready, he reveals the next trick to the cheesecake: baking it in a springform pan that sits in a water bath, so the entire cheesecake cooks evenly.