Copycat The Cheesecake Factory Pumpkin Cheesecake

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 1 15-ounce can Pumpkin, Pure

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 2 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 tsp Salt
  • 2 3/4 cups Sugar
  • 1 tbsp Vanilla extract
  • 2 cups Whipped cream, sweetened

• Nuts & Seeds

  • 1/3 cup Pecans, toasted

• Snacks

  • 2 1/2 cups Graham cracker crumbs

• Dairy

  • 12 tbsp Butter, unsalted
  • 2 lbs Cream cheese
  • 1/4 cup Sour cream

Found on allshecooks.com

Description

Ingredients

• 12 tablespoons melted unsalted butter
• 2 1/2 cups graham cracker crumbs
• 2 3/4 cups sugar
• 1 teaspoon salt, plus a pinch
• 2 pounds room temperature cream cheese
• 1/4 cup sour cream
• 1 15-ounce can pure pumpkin
• 6 large room temperature, lightly beaten eggs
• 1 tablespoon vanilla extract
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ginger, ground
• 1/4 teaspoon cloves, ground
• 2 cups whipped cream, sweetened
• 1/3 cup roughly chopped, toasted pecans

Directions

• Preheat oven to 325 degrees Fahrenheit with rack in the center position.
• Using some of the butter, coat a 10-inch springform pan.
• In a bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 cup of the sugar and a pinch of salt.
• Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan.
• Bake for 15 to 20 minutes, until golden brown.
• After cooling on a rack, wrap the outside of the springform pan with aluminum foil.
• Place the wrapped pan into a roasting pan.
• In a medium pot, bring water to a boil.
• While waiting for water to boil, using a mixer; beat the cream cheese until smooth.
• Add the rest of the sugar and beat until just light. Scrape down bowl sides and beaters as needed.
• Whip in the sour cream.
• Add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices.
• Whip until just mixed and once done, pour into the cooled crust.
• Without pulling the rack out, gently place the roasting pan in the oven.
• Pour the boiling water into the roasting pan until it comes about halfway up the side of the spring form pan.
• Bake the cake about 1 hour 45 minutes, or until the outside of the cheesecake sets but the center is still loose.
• Turning off the oven; open the door briefly to let out some heat.
• After leaving the cheesecake in the oven for 1 more hour, carefully remove the springform pan from the roasting pan.
• Cool on a rack for at least an hour.
• Run a knife around the edges to loosen it somewhat, and then cover pan and place in refrigerator for at least 8 hours or even overnight.
• minutes before serving, bring the cheesecake to room temperature.
• Unlock and remove the springform ring.
• Place a spoonful of the whipped cream on each slice.
• Top with a sprinkle of the toasted pecans.
• Adapted from this recipe.