Pumpkin Cheesecake
This Pumpkin Cheesecake is a knock-off of the famous Cheesecake Factory version. This dessert is super creamy and full of spices.
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COPYCAT CHEESECAKE FACTORY PUMPKIN CHEESECAKE
There are very few recipes that are so good that they have have copycat versions out there everywhere. This is one of them. This is a moist cheesecake with just the right amount of spices.
It’s a full send on ingredients meaning we’re using four packages (two whole pounds) of cream cheese. I can see that it’s quite the commitment but I promise you won’t regret it.
INGREDIENTS:
- CREAM CHEESE – Use the full-fat version of the cream cheese. Room temperature cream cheese helps yield a smooth texture.
- PUMPKIN – Use real canned pumpkin not pumpkin pie mix.
- SOUR CREAM – This gives it a light texture.
- SUGAR
- EGGS – This uses more eggs than most cheesecakes but gives it the best texture.
- LOTS OF SPICES
WHY DO YOU NEED A WATER BATH?
The cheesecake needs a humid environment for cooking. This prevents cracks in the cheesecake.
OTHER PUMPKIN RECIPES:
- Pumpkin Cream Cheese Muffins
- Sheri’s Pumpkin Bread
- Pumpkin Earthquake Cake
- Easy Pumpkin Chocolate Chip Muffins
- Pumpkin Cake
- Pumpkin Cream Cheese Bars
Pumpkin Cheesecake
This Pumpkin Cheesecake is a knock-off of the famous Cheesecake Factory cheesecake. This dessert is super creamy and full of spices.
Ingredients
CRUST:
- 2 1/2 cups graham cracker crumbs
- 12 tablespoons unsalted butter, melted
- 1/4 cup sugar
- pinch of salt
FILLING:
- 2 pounds cream cheese (full fat), at room temperature (32 ounces)
- 2 1/2 cups sugar
- 1/4 cup sour cream
- 1 (15 ounce) can canned pumpkin
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For topping:
- 2 cups sweetened whipped cream
- toasted pecans, roughly chopped
- caramel topping
Instructions
- Position a rack in the center of the oven and preheat to 325 degrees F. Spray a 10-inch springform pan with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, butter, 1/4 cup of sugar, and pinch of salt. Press mixture on the bottom and halfway up the sides of the prepared pan, pressing firmly.
- Bake crust for 15 minutes. Cool on a rack. Wrap the outside of the pan with foil and place in a roasting pan or large dish with sides. Make sure you wrap it well so no water leaks in. Bring a medium pot of water to a boil.
- In a large bowl, beat the cream cheese until smooth. Add the 2 1/2 cups of sugar and sour cream and mix until combined.
- Add the pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger, and cloves until just combined. Pour into the cooled crust.
- Place the roasting pan in the oven and carefully pour the boiling water into the roasting pan until it comes about 1 inch up the side of the springform pan.
- Bake for 1 hour and 45 minutes or until the outside of the cheesecake is set but the center still wobbles. Turn off the oven. Open the door to to let out some heat. Close the door and leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- To serve, remove the ring from the springform pan. Serve with whipped cream, caramel, or toasted pecans if desired.
Notes
Source: Food Network
Will this recipe work in a 9” springform pan? How would the bake time need adjusted? It looks amazing!
It is already a very full 10″ pan so I think it would overflow a 9″. You could just take out some of the batter and bake in muffin tins separately to not waste? Or reduce the recipe by 1/4 both those measurements could get tricky.