Cheesecake Factory’s pumpkin cheesecake is a decadent fall dessert that is perfect for parties, family gatherings or any special occasion.
How To Make Copycat Cheesecake Factory Pumpkin Cheesecake
Ingredients
- 1 ½ cup graham cracker crumbs
- 5 tbsp. butter, melted
- 1 cup sugar
- 1 tbsp. sugar
- 24 oz. cream cheese, softened,
- 1 tsp. vanilla
- 1 cup pumpkin, canned
- 3 eggs
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- 6 tbsp. whipped cream
Instructions
-
Preheat the oven to 350 degrees.
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Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
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Stir well enough to coat all of the crumbs with the butter.
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Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
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Bake the crust for 5 minutes, then set aside.
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In a bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix until smooth.
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Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
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Pour the filling into the pan.
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Bake for 60-70 minutes.
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Allow to cool then chill in the refrigerator.
- Once chilled, remove the pan sides and cut the cheesecake.
- Serve with whipped cream on top.
Nutrition
- Sugar: 35g
- :
- Calcium: 130mg
- Calories: 594kcal
- Carbohydrates: 47g
- Cholesterol: 163mg
- Fat: 42g
- Fiber: 2g
- Iron: 2mg
- Potassium: 247mg
- Protein: 9g
- Saturated Fat: 20g
- Sodium: 490mg
- Vitamin A: 6404IU
- Vitamin C: 1mg
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