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Cheesecake Factory Pumpkin Pecan Cheesecake copycat recipe by Todd Wilbur
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Cheesecake Factory Pumpkin Pecan Cheesecake


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The Cheesecake Factory’s autumnal dessert offering is a clever mashup of pecan pie and pumpkin cheesecake in a traditional flakey pie crust. At first glance, I thought this would be an easy one to unlock, but I found the recipe to be a surprisingly tricky hack since all the components in the cheesecake follow different baking rules.

The first step was to design a crust that could withstand being cooked three times. After a few tests, I came up with a recipe that produces a hardy dough that can be par-baked, then baked again two more times while staying flakey and delicious.

The next step was to thicken the pecan filling before adding it to the cheesecake pan. My first version skipped this step and pecan filling soaked through the crust and through the springform pan onto the bottom of the oven where a charred, dark stain remains to this day.

By cooking the pecan filling before it goes into the cheesecake it will thicken and not soak through the crust, and not wind up on your oven. After the filling cools for 45 minutes, you can build a cheesecake on top of it.

Add the cheesecake filling right up to the top of the crust. If you do a good job making the top edge of the crust even all the way around, the cheesecake filling will fit perfectly.

I'm sharing two ways to make the essential caramel sauce that goes over the top. The easy way is to simply combine walnuts with your favorite caramel sauce and pour it over a slice. But the best way is to make the sauce from scratch using the other recipe I've included here. It's only a few ingredients, it's not too hard, and I think you'll love the results.

Pour the sauce over the top, add a dollop of whipped cream, and you'll have produced a finished slice of cheesecake that looks—and tastes—like it was made by a pro.

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  • 1/2 cup unsalted butter, melted
  • 1 cup plus 2 tablespoons dark brown sugar
  • ...

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