Ingredients
water, hot, for baking
1¾ cups graham cracker crumbs
½ tsp ground cinnamon
⅛ tsp salt
4 tbsp unsalted butter, at room temperature
⅓ tsp salt
1½ tbsp all purpose flour
⅓ tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp ground allspice
⅛ tsp ground green cardamom
⅛ tsp ground nutmeg
1½ lb cream cheese, at room temperature
½ cup brown sugar
¾ tbsp granulated sugar
¾ cup pumpkin puree, preferably from a can (avoid pumpkin pie filling)
½ cup sour cream, or yogurt
4 eggs
1½ tsp vanilla extract
whipped cream
Preparation
Combine all the ingredients for the crust in a large mixing bowl. Mix until the texture resembles wet sand.
Press the mixture onto the bottom of a 9-inch springform cake tin and set it aside in a chilled area. Allow to firm up for at least 1 hour. Ensure that the sides are much thicker than the bottom base.
In a small bowl, sift together the salt, flour, and all the dried spices. Set aside.
In a mixing bowl attached to a hand beater, add the cream cheese, brown sugar, and granulated sugar. Cream for roughly 5 to 7 minutes until pale and light.
Add the pumpkin puree and sour cream. Continue creaming.
Next, add the eggs and vanilla extract. Continue creaming until evenly incorporated.
Fold the sifted flour mixture into the cream cheese mixture until evenly incorporated.
Preheat the oven to 300 degrees F.
Once the crust has firmed up, wrap the bottom of the cake tin with aluminum foil.
Pour the filling into the crust and spread evenly. Lightly tap to release any air.
Place the cake tin into a roasting or braising pan and pour enough hot water to cover at least ⅓ of the cake tin.
Bake for roughly 1½ hours or until a cake tester comes out clean. You may need to add more hot water in between baking.
Once the cheesecake is baked, drain from the roasting or braising pan and cool at room temperature.
Once cool, set aside in a chilled area and allow the cheesecake to firm up, anywhere from 6 hours to overnight.
Once chilled and set, remove the springform brace. Portion accordingly and garnish with roughly ½ ounce of whipped cream per slice before serving.
Serve and enjoy!
What’s in Our Copycat Cheesecake Factory Pumpkin Cheesecake?
Tips for Making Cheesecake Factory Pumpkin Cheesecake
Frequently Asked Questions
