Cheesecake Factory Pumpkin Cheesecake
A copycat of The Cheesecake Factory's pumpkin cheesecake: a spiced pumpkin cheesecake on a graham-cracker crust, baked in a water bath and topped with whipped cream and toasted pecans.
⏱️ Prep: 10 min🍳 Cook: 165 min
Nutritionper 100 g›
340
Calories
6g
Protein
30g
Carbs
22g
Fat
Ingredients
| 12 tablespoons (170 g) | melted unsalted butter |
| 2 1/2 cups (250 g) | graham cracker crumbs |
| 2 3/4 cups (550 g) | sugar |
| to taste | salt |
| 2 pounds (900 g) | room-temperature cream cheese |
| 1/4 cup (60 ml) | sour cream |
| 1 can, 15 oz (425 g) | pure pumpkin puree |
| 6 | large eggs, lightly beaten, room temperature |
| 1 tablespoon | vanilla extract |
| 2 1/2 teaspoons | ground cinnamon |
| 1 teaspoon | ground ginger |
| 1/4 teaspoon | ground cloves |
| 2 cups (480 ml) | sweetened whipped cream |
| 1/3 cup (40 g) | toasted pecans, roughly chopped |
Instructions
- Preheat oven to 160°C (325°F) with the rack in the centre position.
- Using some of the butter, coat a 25 cm (10-inch) springform pan.
- In a bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 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 aluminium foil.
- Place the wrapped pan into a roasting pan.
- In a medium pot, bring water to a boil.
- While waiting for the water to boil, beat the cream cheese with a mixer until smooth.
- Add the rest of the sugar and beat until just light. Scrape down bowl sides and beaters as needed.
- Whip in the sour cream.
- Add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices.
- Whip until just mixed, then pour into the cooled crust.
- Without pulling the rack out, gently place the roasting pan in the oven.
- Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
- Bake about 1 hour 45 minutes, or until the outside sets but the centre is still loose.
- Turn off the oven and open the door briefly to let out some heat.
- Leave the cheesecake in the oven 1 more hour, then carefully remove the springform pan from the roasting pan.
- Cool on a rack for at least an hour.
- Run a knife around the edges to loosen it, then cover and refrigerate at least 8 hours or overnight.
- A few minutes before serving, bring the cheesecake to room temperature.
- Unlock and remove the springform ring.
- Place a spoonful of whipped cream on each slice.
- Top with a sprinkle of the toasted pecans.