Cheesecake Factorys Original Recipe For Pumpkin Pie Filling

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
• Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

CHEESECAKE FACTORY'S ORIGINAL RECIPE FOR PUMPKIN PIE FILLING

Steps:

• Set oven to 375 degrees (set oven to second-lowest position).
• Prepare a 9-inch glass pie plate.
• Fit the prepared pastry in a 9-inch glass pie plate and flute edges.
• Prick holes in the bottom of the crust then refrigerate for 1 hour.
• Line, weight and bake the shell for 8 minutes (second-lowest rack).
• For the filling; In a bowl combine brown sugar, white sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt.
• Add in eggs and whipping cream; whisk to combine well.
• Pour the filling into prepared pie plate.
• Place the pie plate on a baking sheet.
• Bake for about 40 minutes or until the filling is set.
• Let cook then serve with whipped cream.
• *NOTE* I also have the original recipe for their pastry if you would like it just message me.