Pumpkin Cheesecake (A Cheesecake Factory Copycat)

READY IN: 3hrs 25mins
SERVES: 10-12




  • Position a rack in the middle of the oven and preheat to 350 degrees.
  • 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.
  • Press mixture into bottom and up sides of pan , packing it tightly and evenly.
  • Bake until golden brown, 15 to 20 minutes.
  • Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
  • Bring a medium pot of water to boil.
  • 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.
  • 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.
  • 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.
  • Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
  • Turn off oven and open door briefly to let out some heat.
  • Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
  • Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
  • Bring cheesecake to room temperature 30 minutes before serving.
  • Unlock and remove springform ring.
  • To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.