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Cheesecake Factory Pumpkin Cheesecake

By Todd Wilbur


Score: 5.00. Votes: 5
In stock (9568 items available)
  • $0.79
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While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you. 

Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes. 

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 1 cup plus 1 tablespoon granulated sugar
  • 3 8-ounce packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 3 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Whipped cream
  • Do This
    • Restaurant/Brand
      Cheesecake Factory
    • Instructions

      1. Preheat the oven to 350 degrees F.

      2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

      3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

      4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

      5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

      6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

      7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top.

Reviews
Average rating:

Score: 5.00. Votes: 5
Rating of votes (5)
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Sarah Carrasco
Nov 20, 2012, 22:00

My husband's favorite! I substitute regular graham crackers for cinnamon graham crackers for an extra kick of flavor in the crust :)

Paula Smith
May 11, 2012, 21:00

I love all things pumpkin, and my absolute favorite is this pumpkin cheesecake. It is so good, and surprisingly easy to to make. I had never made a cheesecake before and now I make this one anytime I want to dazzle people with my baking skills