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    You are in: Home / Recipes / Pumpkin Cheesecake (A Cheesecake Factory Copycat) Recipe
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    Pumpkin Cheesecake (A Cheesecake Factory Copycat)

    Pumpkin Cheesecake (A Cheesecake Factory Copycat). Photo by seagurl94

    1/2 Photos of Pumpkin Cheesecake (A Cheesecake Factory Copycat)

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    Leslie in Texas's Note:

    This was in the October 29,2008 Food section of the Houston Chronicle and was proclaimed "holiday worthy"! Preparation time does not include chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Position a rack in the middle of the oven and preheat to 350 degrees.
    2. 2
      Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
    3. 3
      Press mixture into bottom and up sides of pan , packing it tightly and evenly.
    4. 4
      Bake until golden brown, 15 to 20 minutes.
    5. 5
      Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
    6. 6
      Bring a medium pot of water to boil.
    7. 7
      Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
    8. 8
      Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
    9. 9
      Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
    10. 10
      Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
    11. 11
      Turn off oven and open door briefly to let out some heat.
    12. 12
      Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
    13. 13
      Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
    14. 14
      Bring cheesecake to room temperature 30 minutes before serving.
    15. 15
      Unlock and remove springform ring.
    16. 16
      To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.

    Ratings & Reviews:

    • on November 27, 2014

      55

      I cut the sugar to 1 1/2 cups, and had enough for 3 ramekins. I just finished eating one of them( I had to try it out!) It's so good. BTW, I baked the ramekins after letting the cheesecake sit in the turned off oven for an hour. Reheated oven, put ramekins into the bath, cooked x 1 hour, let cooled in oven overnight. Thank you for this recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2014

      55

      I used this recipe three times last fall and it is wonderful!!! Thank you!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2014

      55

      This was great!!!! I can not believe how well this turned out. I did not change the recipe. Cause I am less than a novice when it comes to baking. The only thing I would do different, is cook it a bit longer. Everyone at our Fall barbecue was very impressed and one friend asked I bought it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Pumpkin Cheesecake (A Cheesecake Factory Copycat)

    Serving Size: 1 (234 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 861.7
     
    Calories from Fat 507
    58%
    Total Fat 56.3 g
    86%
    Saturated Fat 30.1 g
    150%
    Cholesterol 260.2 mg
    86%
    Sodium 705.9 mg
    29%
    Total Carbohydrate 80.8 g
    26%
    Dietary Fiber 1.5 g
    6%
    Sugars 66.5 g
    266%
    Protein 12.0 g
    24%

    Ideas from Food.com

    “Everything

    Everything Holidays

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