Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

The best pumpkin cheesecake recipes, in my opinion, are The Cheesecake Factory Pumpkin Cheesecake and Pumpkin Pecan Cheesecake. Unfortunately, restaurants and supermarkets usually sell pumpkin cheesecakes only during the holidays from Halloween to Thanksgiving. For example, this is how The Cheesecake Factory cheesecakes menu describes this decadently delicious Cheesecake Factory Pumpkin Cheesecake recipe dessert.

"World Famous! Available Mid-October through the Holidays."

Unsurprisingly that is also the exact description for the Cheesecake Factory Pumpkin Pecan Cheesecake recipe. (You can sprinkle crushed pecans for this cheesecake.)

One solution is to bake your own best pumpkin cheesecake with thick crust or with low fat cheese or with chocolate. Well you may ask how do I make pumpkin cheesecake? With this easy pumpkin cheesecake copy cat recipe! This copycat recipe reveals the essential ingredients and the step by step instructions to cook and bake a delicious clone of this pumpkin cheesecake. And another benefit is that you can easily modify the ingredients to your liking. For example, if you choose to use Kraft Philly brand cream cheese you can bake your very own Philadelphia cream cheese pumpkin cheesecake. You could choose to use fresh pumpkin, pumpkin pie, eggnog, bourbon, cookies or even condensed milk. The choice is yours. But this is not a no bake pumpkin cheesecake recipe. So bake this pumpkin cheesecake, eat it and add this recipe to your secret cheesecake recipes cook book.

Ingredients for Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

• 1 1/2 cups Graham cracker crumbs


• 5 tablespoons butter, melted


• 1 cup sugar plus 1 tablespoon sugar


• 3 (8 ounce) packages cream cheese (Philadelphia cream cheese if you desire)


• 1 teaspoon vanilla


• 1 cup canned pumpkin


• 3 eggs


• 1/2 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1/4 teaspoon allspice


• Whipped cream

Cooking Instructions for Cheesecake Factory's Pumpkin Cheesecake Clone Recipe

How to make the Pumpkin Cheesecake Crust:

• Preheat oven to 350 degrees F.


• Make the pumpkin cheese cake crust by mixing 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.


• Put foil part way up the outside part of an 8-inch springform pan.


• Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.


• You do not want the crust to form all of the way up the back of each slice of pumpkin cheesecake.


• Bake the crust for 5 minutes, then set aside until you are ready to fill it.

How to make the Pumpkin Cheesecake Filling:

• Combine the cream cheese, 1 cup sugar, and vanilla in a large mixing bowl.


• Mix with an electric mixer until smooth.


• Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.


• Pour the pumpkin cheesecake filling into the pan.




• Bake cheesecake for 60 to 70 minutes.


• The top will turn a bit darker at this point.


• Remove from the oven and allow the cheese cake to cool.


• When the cheesecake has come down to room temperature, put it into the refrigerator.


• When the cheesecake has chilled, remove the pan sides and cut the cheese cake into 8 equal pieces.


• Serve with a generous portion of whipped cream on top.


• Enjoy your Cheesecake Factory Pumpkin Cheesecake copycat recipe creation.

Serving size: 8
Preparation time: 40 minutes
Total time: 1 3/4 hours

Copyright © 2009 Not so Secret Cheesecake Factory Cheesecakes Copycat Recipes.

All rights reserved. Other trademarks and copyrights belong to their respective owners.

How to Make Oreo Cookie Cheesecake Like The Cheesecake Factory Restaurant

Did you have a chance to bake, eat and enjoy the Cheesecake Factory Oreo Cheesecake Copycat Recipe which I published recently to share with Cheesecake Factory cheesecake lovers like you? Well here are some interesting variations to not only improve the taste but also the texture of that already delicious baked Oreo cookie cheesecake recipe.

How to Make Oreo Cookie Cheesecake More Delicious

• To get that extra flavor, you can add a 1/4 tsp. cinnamon to the crust mixture while you mix it.


• You could also add 2 to 3 tsps. sugar and 1/2 cup sour cream to the whipped cream topping.


• You can add another egg to the cheesecake filling to bake an extra creamy cheesecake.

How to Make Oreo Cookie Cheesecake Like The Cheesecake Factory Restaurant

Todd Wilbur, the author of Top Secret Restaurant Recipes 2 Cookbook, online version, has gotten better developing techniques over fifteen years to reverse engineer famous restaurant recipes like the Cheesecake Factory Original Cheesecake recipe to cook up his own secret copy cat recipes. One secret "ingredient" Todd revealed in his cookbooks to achieve a cheesecake texture closer to that of restaurant quality is to bake cheesecakes in a water bath. The water makes and keeps the cheese cake moist as the cake bakes. This prevents the cheese cake from cracking.

Additional Tips on How to Make Cheesecake Factory Restaurant Cheesecake Recipe

• To help get the Oreo cookie cheese cake out of the pan more easily after it has cooled down, you can use a springform pan lined with parchment.


• Another method is to chill the cheesecake crust in the refrigerator or even a freezer while you make the cheesecake filling.

Here are some springform cheesecake pans recommended by the Amazon online store.

Here are some web page recommendations from the folks at Amazon.

Copyright © 2009 Not so Secret Cheesecake Factory Cheesecakes Copycat Recipes.

All rights reserved. Other trademarks and copyrights belong to their respective owners.

Cheesecake Factory Oreo Cheesecake Copycat Recipe

The Cheesecake Factory cheesecakes menu describes this decadently delicious Cheesecake Factory Oreo Cheesecake recipe succinctly as: "Lots of Oreos Baked into Our Creamy Cheesecake."

As you may well know the Cheesecake Factory cheesecake recipes are trade secrets, proprietary and not disclosed to the public. From the cheesecake menu description, at least one basic ingredient is Oreo cookies obviously. This so called Cheesecake Factory Oreo Cheesecake copycat recipe decodes and reveals the rest of the ingredients and the step by step instructions to cook and bake a delicious clone of this Oreo cheesecake. This easy baked Oreo cookie cheesecake is quite a good imitation I might add. Bake it and try it.

Ingredients for Cheesecake Factory's Oreo Cheesecake Clone Recipe

• 1 pkg. Oreo brand cookies


• 1/3 cup melted unsalted butter


• 3 pkgs. cream cheese (8 oz.) *


• 3/4 cup granulated sugar


• 4 eggs


• 1 cup sour cream *


• 1 tsp. vanilla extract

* Should be at room temperature.

Optional:

• Whipped cream and additional Oreo cookies for garnish

Cooking Instructions for Cheesecake Factory Oreo Cheesecake Copycat Recipe

How to make the Oreo Cookie Cheesecake Crust:

• Finely crush 25 to 30 of the Oreo cookies and combine with the melted butter to create bottom of crust.


• For the crust bottom, scrape the cream off.


• For the cookies used to garnish and keep the cream in, press firmly into the bottom and up the sides of a 9 inch pan.

How to make the Oreo Cookie Cheesecake Filling:

• Beat the cream cheese and sugar together with an electric mixer set on medium until they become creamy.


• Lightly beat eggs and blend in one at a time by hand.


• Add sour cream and vanilla and continue to blend well.


• Coarsely chop remaining Oreos and fold into the blended batter.


• Pour mixture into the crust in baking pan.




• Bake Oreo cheesecake in a 350° F oven for 50 to 60 minutes or until firmly set.


• Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge.




• Refrigerate Oreo cheesecake for at least 4 hours


• Serve garnished with whipped cream and half an Oreo cookie.


• Enjoy your Cheesecake Factory Oreo Cheesecake copycat recipe creation.

Copyright © 2009 Not so Secret Cheesecake Factory Cheesecakes Copycat Recipes.

All rights reserved. Other trademarks and copyrights belong to their respective owners.

Cheesecake Factory Key Lime Cheesecake Copycat Recipe

According to the Cheesecake Factory cheesecakes menu, the authentic Cheesecake Factory Key Lime Cheesecake is described eloquently as: "Key Lime Pie in a Cheesecake! Deliciously Tart and Creamy on a Vanilla Crumb Crust."

Ingredients for Cheesecake Factory's Key Lime Cheesecake Clone Recipe

1 3/4 cups Graham Cracker crumbs
5 tablespoons Butter, melted
1 cup + 1 tablespoon Sugar
3 8oz. packages Cream Cheese, softened
1 teaspoons Vanilla
1/2 cup fresh Lime Juice (about 5 limes) or 1/4 cup key lime juice (about 3 key limes)
3 Eggs
Whipped Cream

Cooking Instructions for Cheesecake Factory Key Lime Cheesecake Copycat Recipe

How to make the Key Lime Cheesecake Crust:

1. Preheat oven to 350F.
2. Combine crumbs, butter and 1 tablespoon sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly.
3. Press the crumbs onto the bottom and 1/2 way up the sides of an 8" springform pan.
4. Bake crust for 5 minutes and set aside.

How to make the Key Lime Cheesecake Filling:

5. In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth.
6. Add the lime juice and eggs and continue to beat till smooth and creamy.
7. Pour key lime cheesecake filling into crust.

8. Bake for 60 to 70 minutes. If top of cheesecake is turning light brown, then it is perfectly baked.
9. Remove cheesecake from oven and allow it to cool till room temperature. Put cheesecake into fridge.
10. When chilled, remove the pan sides and cut.

Serve key lime cheesecake with whipped cream.

Enjoy your Cheesecake Factory Key Lime Cheesecake copycat recipe creation.

Copyright © 2009 Not so Secret Cheesecake Factory Cheesecakes Copycat Recipes.

All rights reserved. Other trademarks and copyrights belong to their respective owners.