The Cheesecake Factory Pumpkin Cheesecake Recipe
This pumpkin cheesecake is one of the restaurant recipes that get searched for most often around the holidays, but dont hesitate to make this up any time of year. Because it uses canned pumpkin (not pumpkin pie filling), its always in season. One variation Ive seen is making this a layered cheesecake. To do this, you make up the batch of cheesecake mix without the pumpkin. Pour half of this into the crust in the springform pan. Put this in the refrigerator to chill while you do the next step. Then add in the pumpkin to the remaining cheesecake mix and pour on top. A wonderful taste with a great presentation. Regardless of how you make it, youll definitely please everyone with this favorite from The Cheesecake Factory. If youre not into pumpkin, you can always make up a patch of their original cheesecake.
This pumpkin cheesecake is one of the restaurant recipes that get searched for most often around the holidays, but dont hesitate to make this up any time of year. Because it uses canned pumpkin (not pumpkin pie filling), its always in season. One variation Ive seen is making this a layered cheesecake. To do this, you make up the batch of cheesecake mix without the pumpkin. Pour half of this into the crust in the springform pan. Put this in the refrigerator to chill while you do the next step. Then add in the pumpkin to the remaining cheesecake mix and pour on top. A wonderful taste with a great presentation. Regardless of how you make it, youll definitely please everyone with this favorite from The Cheesecake Factory. If youre not into pumpkin, you can always make up a patch of their original cheesecake.
- Carbohydrate 780.9685022099 g
- Cholesterol 4073.455625 mg
- Fat 378.237634145 g
- Fiber 7.89567707423307 g
- Protein 145.649078741105 g
- Saturated Fat 193.16804202162 g
- Serving Size 1 1 recipe (2393g)
- Sodium 4485.9008575305 mg
- Sugar 773.072825135667 g
- Trans Fat 55.51513025301 g
- Calories 6975 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.
- Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It?s ok if it doesn?t go all the way up the sides. You want part of the cheesecake to extend above the crust.
- Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
- Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl.
- Mix until smooth using an electric mixer (remove the lumps but don?t over-mix).
- Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the mixture into the graham cracker crust.
- Bake for 60-70 minutes.
- The cake will rise and turn a nice golden brown on top.
- Remove from the oven and allow to cool at room tempurature.
- When the cheesecake has come to room temperature, put it into the refrigerator (The Cheesecake Factory? will let it chill for 24 hours to help bring all of the flavors together. You may not be able to wait that long, but it IS worth it).
- When the cheesecake has chilled or you?ve lost all will-power, release the spring and romove the sides of the pan.
- Cut the cake into 8 equal pieces and garnish with generous amounts of whipped cream (you could even lightly dust with some of the spices).
How do commercial bakeries achieve a dense, crack-free surface on custard-heavy cakes without a water bath? The answer lies entirely in how much air is incorporated during the primary mixing phase. Cream cheese must be beaten thoroughly with sugar and vanilla until completely smooth, but once the eggs enter the bowl, aeration becomes the enemy. Excess air expands under heat and causes the center to collapse during cooling.
- Ensure all dairy components rest at 70 degrees Fahrenheit before beating to eliminate lumps without overworking the batter.
- Stop the electric mixer immediately when the yolks and whites disappear into the cheese base.
- Bake the crust for precisely 5 minutes at 350 degrees Fahrenheit so the bottom maintains structural integrity under heavy moisture.
- Chill the finished dessert for a full 24 hours to allow the starches and proteins to fully set.
Prepared cakes store safely in the refrigerator for up to five days or freeze well for one month when wrapped tightly in plastic. Slicing benefits from a warm, dry blade wiped clean between every cut.
