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I recently went to The Cheesecake Factory for my birthday and I had always wanted to try their pumpkin cheesecake. I LOVE all things pumpkin and I LOVE cheesecake, so I thought it would be a win win! I was so right! It was all the creaminess of cheesecake with a taste that was just like my favorite pumpkin pie recipe. I knew I had to figure out how to make it at home!

I began researching and trying recipes, and I found this one that is about as close to the original as you can get without paying 7 dollars a slice! The original recipe can be found over at Chef Pablo’s Recipes. I have made this recipe twice now. The first time, I made it in a springform pan. That made it look like a true cheesecake. The second time, I was making one for a friend so I split the cheesecake in to two and used disposable aluminum pie pans. It worked out perfectly and my friend doesn’t have to worry about getting my pan back to me.

Pumpkin Cheesecake

Crust

1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
1 Tbsp sugar

Filling

1 cup sugar
3 (8 oz) packages of cream cheese
1 tsp vanilla
1 cup canned pumpkin puree
3 eggs
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

1. Combine the graham cracker crumbs, sugar, and melted butter. You want all the crumbs covered by the butter, but you don’t want a paste.

2. Press in to a springform pan, cover the bottom and go as far up the sides as you can

3. Bake at 350˚ for 5 minutes. Let cool and can refrigerate for up to 24 hours

4. Combine cream cheese, sugar, and vanilla in a bowl. Mix with a hand mixer until you have removed the lumps, but don’t over mix.

5. Add the pumpkin, spices, and eggs to the mixture. Continue mixing until creamy and smooth.

6. Pour the mixture in to the graham cracker crust

7. Bake for approximately 60-70 minutes. The cake will rise a little and turn a nice light brown on top. As you get towards the 60 minutes, keep an eye on it to prevent it from cracking on the top.

8. Remove and let cool to room temperature. Once it is at room temperature, you can refrigerate.

9. You want to let it stay in the refrigerator for 24 hours, if possible, to allow all the flavors to combine and get the best results. (I have never been able to wait that long before cutting in to the cheesecake and it has tasted wonderful. However, it will taste better the longer it is in the fridge)

10. Remove the spring pan sides, cut in to 8 pieces and serve with whipped cream on top

The original recipe can be found over at Chef Pablo’s Recipes.

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