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    You are in: Home / Recipes / The Cheesecake Factory Pumpkin Cheesecake by Todd Wilbur Recipe
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    The Cheesecake Factory Pumpkin Cheesecake by Todd Wilbur

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 44 mins

    40 mins

    1 hr 4 mins

    Michele7's Note:

    From I don't know where I got this pumpkin cheesecake recipe. I have made this cheesecake around Thanksgiving, when the pumpkin spices are calling! It is the same as Todd Wilbur's Top Secret recipe.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
    3. 3
      Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
    4. 4
      Keep it crumbly.
    5. 5
      Put foil partway up the outside part of an 8-inch springform pan.
    6. 6
      Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
    7. 7
      You don't want the crust to form all of the way up the back of each slice of cheesecake.
    8. 8
      Bake the crust for 5 minutes, then set aside until you are ready to fill it.
    9. 9
      In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
    10. 10
      Mix with an electric mixer until smooth.
    11. 11
      Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
    12. 12
      Pour the filling into the pan.
    13. 13
      Bake for 60-70 minutes.
    14. 14
      The top will turn a bit darker at this point.
    15. 15
      Remove from the oven and allow the cheesecake to cool.
    16. 16
      When the cheesecake has come to room temperature, put it into the refrigerator.
    17. 17
      When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
    18. 18
      Serve with a generous portion of whipped cream on top.

    Ratings & Reviews:

    • on March 28, 2006


      I worked at a Cheesecake Factory in Kansas and this IS the recipe but they put in 1 tsp instead of 1/2 tsp of cinnamon. They also make the crust and put it into the pan and chill it overnight. This is my favorite cheesecake recipe they have, followed by oreo cheesecake...which you can find here on recipezaar as well. Hope this helps! ~Sean in Seattle

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    • on April 06, 2010


      This is a delicious recipe, and the ingredients are delicious, but the way you bake it is KEY. I've made it three times, and it's amazing how one recipe can come out SO many different ways. The best one came out by baking it in a water bath. Wrap it in foil as the recipe calls for, and then put it in a large baking pan with water about halfway up. Hope everyone enjoys it as much as I did!

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    • on November 20, 2011


      This flavor cheesecake was requested by my wife for her 29th birthday. I've never made cheesecake before and this recipe was easy to follow. For a cheesecake novice, I'm glad I read another post (link below) on cheesecake basics which assured me that my cheesecake was done, even though it was wobbly in the center. They said if it begins to crack on top, it's over-cooked, also that it had to chill overnight. This is the website I used to get basic helpful information about baking a cheesecake:

      Thanks for the wonderful recipe! My wife and kids thoroughly enjoyed it! I'm making it again for Thanksgiving vs pumpkin pie. BTW we found some cinnamon flavored cool whip to put on top! Fantastic!

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    Read All Reviews (205)


    Nutritional Facts for The Cheesecake Factory Pumpkin Cheesecake by Todd Wilbur

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 564.1
    Calories from Fat 358
    Total Fat 39.8 g
    Saturated Fat 21.8 g
    Cholesterol 182.5 mg
    Sodium 512.8 mg
    Total Carbohydrate 45.0 g
    Dietary Fiber 1.4 g
    Sugars 35.3 g
    Protein 8.9 g

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