Copycat Cheesecake Factory Pumpkin Cheesecake
Indulge in the creamy, spiced flavor of a Copycat Cheesecake Factory Pumpkin Cheesecake. Check out this recipe you can make right at home!
Servings: 12
Calories: 327kcal
Equipment
- Baking pan
- mixer
- Large bowl
- spatula
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 4 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9x13-inch baking pan. Bake for 10 minutes, then remove from the oven and set aside.
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined.
- Add the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is smooth and well blended.
- Pour the filling over the prepared crust and smooth the top. Bake for 1 hour 10 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight. Slice and serve chilled.
Nutrition
Serving: 1g | Calories: 327kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 206mg | Potassium: 135mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3867IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg