Pumpkin Cheesecake Recipe

 

PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT)

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READY IN: 3hrs 25mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

• 3⁄4

  cup unsalted butter, melted (divided use)
• 2 1⁄2

  cups graham cracker crumbs
• 2 3⁄4

  cups sugar (divided use)
• 1

  teaspoon salt, plus
• 1

  pinch salt (divided use)
• 2

  lbs cream cheese, room temperature
• 1⁄4

  cup sour cream
• 1

  (15 ounce) can pumpkin puree
• 6

  large eggs, room temperature, lightly beaten
• 1

  tablespoon vanilla extract
• 2 1⁄2

  teaspoons ground cinnamon
• 1

  teaspoon ground ginger
• 1⁄4

  teaspoon ground cloves
• 2

  cups sweetened whipped cream
• 1⁄3

  cup pecans, toasted and roughly chopped

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DIRECTIONS

• 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.