1/2 Photos of Pumpkin Cheesecake (A Cheesecake Factory Copycat)
3 hrs 25 mins
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.
My Private Note
Units: US | Metric
- 177.44 ml unsalted butter, melted (divided use)
- 591.47 ml graham cracker crumbs
- 650.62 ml sugar (divided use)
- 4.92 ml salt, plus
- 0.25 ml salt (divided use)
- 907.18 g cream cheese, room temperature
- 59.14 ml sour cream
- 425.24 g can pumpkin puree
- 6 large eggs, room temperature, lightly beaten
- 14.79 ml vanilla extract
- 12.32 ml ground cinnamon
- 4.92 ml ground ginger
- 1.23 ml ground cloves
- 473.18 ml sweetened whipped cream
- 78.07 ml pecans, toasted and roughly chopped
- 1Position a rack in the middle of the oven and preheat to 350 degrees.
- 2Brush 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.
- 3Press mixture into bottom and up sides of pan , packing it tightly and evenly.
- 4Bake until golden brown, 15 to 20 minutes.
- 5Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
- 6Bring a medium pot of water to boil.
- 7Meanwhile 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.
- 8Beat 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.
- 9Without 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.
- 10Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
- 11Turn off oven and open door briefly to let out some heat.
- 12Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
- 13Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
- 14Bring cheesecake to room temperature 30 minutes before serving.
- 15Unlock and remove springform ring.
- 16To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.
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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
- Total Fat 56.3 g
- Saturated Fat 30.1 g
- Cholesterol 260.2 mg
- Sodium 705.9 mg
- Total Carbohydrate 80.8 g
- Dietary Fiber 1.5 g
- Sugars 66.5 g
- Protein 12.0 g