CopyCat Cheesecake Factory Pumpkin Cheesecake
20m prep 1h 10m cook 1h ready
A copycat version of The Cheesecake Factory's pumpkin cheesecake, featuring a graham cracker crust and a spiced cream cheese and pumpkin filling. It's baked until set, then chilled and served with whipped cream.
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Ingredients
- Crust:
- 1-1/2 cups graham crumbs
- 5 Tbsp. butter, melted
- 1 Tbsp. sugar
- Filling:
- 3 - 8oz. pkgs. cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Whipped Cream
- Mix crust ingredients together, just till coated and crumbly. Press onto the
- bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
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Step 1.
Set aside the prepared crust. In a large bowl, combine the cheese, sugar, and vanilla. Using an electric mixer, beat the mixture until it is smooth and well blended, scraping down the sides of the bowl as needed.
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Step 2.
Add the pumpkin, eggs, and spices to the cheese mixture. Beat again until the filling is smooth, creamy, and uniform in color, with no lumps remaining.
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Step 3.
Pour the filling into the reserved crust, spreading it evenly with a spatula.
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Step 4.
Bake at the temperature specified in the recipe for 60 to 70 minutes, or until the top turns a bit darker and the center is set. The filling may still jiggle slightly in the middle; it will firm up as it cools.
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Step 5.
Remove the pie from the oven and allow it to come to room temperature on a wire rack. This helps prevent cracking. Then refrigerate until thoroughly chilled, at least several hours or overnight.
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Step 6.
Once the pie is completely chilled, run a thin knife around the edge to loosen it, then remove the pan sides. Cut the pie into slices and serve with whipped cream.
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