Description
Learn how to make a delicious Cheesecake Factory copycat pumpkin cheesecake at home with this easy recipe. Perfect for fall baking!
Ingredients
Scale
- 12 tablespoons (180 ml) unsalted butter, melted
- 2 ½ cups (300 g) graham cracker crumbs
- 2 ¾ cups (550 g) sugar
- 1 teaspoon (5 ml) salt plus a pinch
- 2 pounds (900 g) cream cheese, room temperature
- ¼ cup (60 ml) sour cream
- 15 ounces (425 g) pumpkin puree, canned
- 6 eggs, large, room temperature, lightly beaten
- 1 tablespoon (15 ml) vanilla extract
- 2 ½ teaspoons (12.5 ml) ground cinnamon
- 1 teaspoon (5 ml) ground ginger
- ¼ teaspoon (1.25 ml) ground cloves
- 2 cups (480 ml) whipped cream, sweetened
- ⅓ cup (40 g) toasted pecans, roughly chopped
Instructions
- Set your oven to 325°F and ensure the rack is in the middle.
- Use a portion of the butter to grease a 12-inch springform pan.
- Combine the remaining butter with graham cracker crumbs, ¼ cup sugar, and a pinch of salt in a bowl.
- Firmly press the crumb mixture into the pan’s base and sides. Alternatively, create a thicker, firm base crust.
- Bake until golden, about 15 to 20 minutes.
- Once cooled, wrap the pan’s exterior in aluminum foil.
- Position the wrapped pan inside a roasting pan.
- Boil water in a medium saucepan.
- Meanwhile, beat the cream cheese with a mixer until it is smooth.
- Incorporate the remaining sugar, mixing until light; scrape down the bowl and beaters as required.
- Blend in the sour cream until combined.
- Add in the pumpkin puree, eggs, vanilla, 1 teaspoon salt, and spices; mix until just combined.
- Pour the mixture into the cooled crust once blended.
- Carefully position the roasting pan in the oven without pulling the rack out.
- Pour the boiling water into the roasting pan, reaching halfway up the springform pan’s sides.
- Bake for about 1 hour and 45 minutes, or until the cheesecake’s edges are firm but the center remains slightly jiggly.
- Turn off the oven; briefly open the door to release some heat.
- Let the cheesecake rest in the oven for another hour, then carefully take the springform pan out of the roasting pan.
- Cool on a rack for at least an hour.
- Run a knife around the edges to loosen it slightly, then cover and refrigerate for at least 8 hours or overnight.
- Before serving, allow the cheesecake to reach room temperature.
- Release and remove the springform ring.
- Add a dollop of whipped cream to each slice.
- Garnish with a sprinkle of toasted pecans.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 20g
- Protein: 8g
Keywords: american, dessert, homemade
