Cheesecake Factory Pumpkin Cheesecake Copycat — This cheesecake is probably one of my most popular recipes — and for good reason — it’s AMAZING!
Ingredients
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- 12 tablespoons melted unsalted butter
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- 2½ cups graham cracker crumbs
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- 2¾ cups sugar
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- Salt
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- 2 pounds room temperature cream cheese
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- ¼ cup sour cream
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- 1 15-ounce can pure pumpkin
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- 6 large room temperature, lightly beaten eggs
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- 1 tablespoon vanilla extract
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- 2½ teaspoons ground cinnamon
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- 1 teaspoon ginger, ground
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- ¼ teaspoon cloves, ground
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- 2 cups whipped cream, sweetened
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- ⅓ cup roughly chopped, toasted pecans
Instructions
- Preheat oven to 325 degrees Fahrenheit with rack in the center position.
- Using some of the butter, coat a 10-inch springform pan.
- In a bowl, mix the rest of the butter with the graham cracker crumbs, ¼ cup of the sugar and a pinch of salt.
- Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan.
- Bake for 15 to 20 minutes, until golden brown.
- After cooling on a rack, wrap the outside of the springform pan with aluminum foil.
- Place the wrapped pan into a roasting pan.
- …..
- …..
- Visit Cheesecake Factory Pumpkin Cheesecake Copycat for full instructions
Originally posted 2019-01-29 21:07:33.
Originally posted 2019-01-29 21:07:33.
