The Cheesecake Factory's Pumpkin Ginger Cheesecake

READY IN: 7hrs 10mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees (300 degrees for convection-bake oven).
  • Prepare a 10-inch springform pan.
  • To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
  • Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
  • Press the mixture into the bottom of the pan.
  • For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
  • In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
  • Add in eggs one at a time and beat the mixture until fluffy.
  • Stir in pumpkin puree, ginger, cinnamon and cloves.
  • Remove the whipped cream from the refrigerator and lightly whisk to reblend.
  • Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
  • Pour the mixture into preapred crust.
  • Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
  • Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
  • Bake for 60-70 minutes.
  • Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
  • Remove the sides of the springform pan.
  • Just before serving place the pecan halves on top of the cheescake in a ring around the edges.
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