Cheesecake Factory Pumpkin cheesecake recipe

I love Pumpkin Cheesecake and I consider it an anytime of year favorite and not just a Halloween to Thanksgiving treat. Sadly, most restaurants and supermarkets only offer pumpkin cheesecake during the holidays and that's not really helpful when I'm suffering from a pumpkin cheesecake craving in the middle of May. Fortunately, The Cheesecake Factory has pumpkin cheesecake year-round, but there really isn't a restaurant very close to me so I do the next best thing. I copy their recipe and make it at home!

Here are a couple of different pumpkin cheesecake recipes for you to try at home yourself, including a copycat Cheesecake Factory recipe. Try 'em all and decide for yourself which is the most delicious!

And be sure to check out my hubpage on Copycat Recipe Favorites

Or check out this hubpage on How to Deep Fry a Turkey

And if you are looking for some fun Thanksgiving or Christmas decorations, check out RetroHoliday.com for great vintage holiday decorations.

Crust:

1 1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

CDKitchen

Category: Pumpkin Cheesecake

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 2-5 hrs

Ingredients:

1 package (8 oz. size) cream cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 teaspoon pumpkin pie spice

1 container (8 oz. size) cool whip

1 prepared 9" graham cracker crust

Directions:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate three hours or until set. Garnish as desired.

Crust

1 1/2 cups ground gingersnap cookies

1 1/2 cups toasted pecans (about 6 ounces)

1/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

Filling

4 8-ounce packages cream cheese, room temperature

1 2/3 cups sugar

1 1/2 cups canned solid pack pumpkin

9 tablespoons whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 large eggs

1 tablespoon (about) purchased caramel sauce

1 cup sour cream

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.

Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

10 servings

Bon Appétit

November 1993

Source: Recipe Gal

Don't forget to visit my Copycat Recipes page or check out the hub on How to Deep Fry a Turkey.

And if you are like vintage holiday decorations, check out my website: Retroholiday.com