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

Not so Secret Cheesecake Factory Cheesecakes Copycat Recipes

Friday, June 5, 2009