Copycat Cheesecake Factory Pumpkin Cheesecake
Pumpkin Cheesecake (Copycat Cheesecake Factory): Enjoy Cheesecake Factory's iconic pumpkin cheesecake at home with this easy dessert recipe.
Equipment
Ingredients
- ¾ cup unsalted butter melted (divided use)
- 2½ cups graham cracker crumbs
- 2¾ cups sugar divided
- 1 teaspoon salt
- 2 pounds cream cheese room temperature
- ¼ cup sour cream
- pinch salt
- 1 can (15 ounce) pumpkin puree
- 6 large eggs room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 2½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 cups sweetened whipped cream
- ⅓ cups pecans toasted and roughly chopped
Instructions
- Preheat the oven to 350° F and position a rack in the middle.
- Use some of the melted butter to brush a 10-inch springform pan.
- In a large mixing bowl, stir the remaining butter with graham cracker crumbs, ¼ cup sugar, and a pinch of salt.
- Press this mixture into the bottom and up the sides of the pan, making sure it’s tight and even.
- Bake the crust until it is golden brown, which should take about 15 to 20 minutes.
- Let the crust cool on a rack and then wrap the outside of the pan with heavy-duty foil. Place the pan in a roasting pan.
- Boil water in a medium pot.
- In a large bowl, use a mixer to beat the cream cheese until smooth.
- Add the remaining 2½ cups sugar to the cream cheese and mix until just light. Be sure to scrape the sides of the bowl and the beaters as needed.
- Mix in the sour cream.
- Add the pumpkin puree, lightly beaten eggs, vanilla extract, 1 teaspoon salt, cinnamon, ginger, and cloves to the bowl. Beat until just blended.
- Pour this filling into the cooled crust.
- Carefully place the roasting pan in the oven without pulling out the rack.
- Gently pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake until the edge of the cheesecake is set but the center is still slightly loose, about 1 hour and 45 minutes.
- Turn off the oven, open the door briefly to release some heat, then leave the cheesecake inside for another hour.
- Remove the cheesecake from the oven and the roasting pan, then let it cool on a rack.
- Once cooled, run a knife around the edges of the pan, cover, and refrigerate for at least 8 hours or overnight.
- Before serving, let the cheesecake sit at room temperature for 30 minutes.
- Unlock and remove the springform ring.
- Serve each slice with a dollop of whipped cream and a sprinkle of toasted pecans.
Nutrition
Calories: 861.8kcalCarbohydrates: 80.8gProtein: 12.1gFat: 56.4gSaturated Fat: 30.1gCholesterol: 260.3mgSodium: 706mgFiber: 1.5gSugar: 66.5g
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