Pumpkin Cheesecake A Cheesecake Factory Copycat Recipes

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ALMOST-FAMOUS PUMPKIN CHEESECAKE



Almost-Famous Pumpkin Cheesecake image

What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 12 servings

Number Of Ingredients 14

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

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
  • Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
  • Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT)



Pumpkin Cheesecake (A Cheesecake Factory Copycat) image

This was in the October 29,2008 Food section of the Houston Chronicle and was proclaimed "holiday worthy"! Preparation time does not include chill time.

Provided by Leslie in Texas

Categories     Cheesecake

Time 3h25m

Yield 10-12 serving(s)

Number Of Ingredients 15

3/4 cup unsalted butter, melted (divided use)
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar (divided use)
1 teaspoon salt, plus
1 pinch salt (divided use)
2 lbs cream cheese, room temperature
1/4 cup sour cream
1 (15 ounce) can pumpkin puree
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup pecans, toasted and roughly chopped

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees.
  • Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
  • Press mixture into bottom and up sides of pan , packing it tightly and evenly.
  • Bake until golden brown, 15 to 20 minutes.
  • Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
  • Bring a medium pot of water to boil.
  • Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
  • Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
  • Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
  • Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
  • Turn off oven and open door briefly to let out some heat.
  • Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
  • Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
  • Bring cheesecake to room temperature 30 minutes before serving.
  • Unlock and remove springform ring.
  • To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.

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