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Copycat Cheesecake Factory Pumpkin Cheesecake Recipe: Indulgent Fall Treat

Copycat Cheesecake Factory Pumpkin Cheesecake Recipe
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This Copycat Cheesecake Factory Pumpkin Cheesecake Recipe brings the creamy goodness of fall straight to your kitchen.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 large eggs

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine graham cracker crumbs and melted butter, then press mixture into the bottom of a springform pan.
  3. In a large mixing bowl, beat together cream cheese and sugar until smooth.
  4. Add pumpkin puree, vanilla, cinnamon, nutmeg, and ginger, mixing until well combined.
  5. Add eggs one at a time, mixing on low speed until just blended.
  6. Pour the filling over the crust and smooth the top.
  7. Bake for 1 hour or until the center is set.
  8. Cool the cheesecake in the oven with the door slightly ajar.
  9. Refrigerate for at least 4 hours before serving.

Notes

  • This cheesecake can be topped with whipped cream or caramel sauce for extra indulgence.
  • It is best served chilled.

Nutrition

Keywords: Copycat, Cheesecake Factory, Pumpkin Cheesecake, Recipe, Fall Desserts

Find it online: https://www.yumrecipia.com/copycat-cheesecake-factory-pumpkin-cheesecake-recipe-indulgent-fall-treat/