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Copycat Cheesecake Factory Pumpkin Cheesecake (Plus 2 More)

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When I'm craving pumpkin cheesecake, I reach for this copycat recipe for the Cheesecake Factory version!

Mmmm, pumpkin cheesecake!

Mmmm, pumpkin cheesecake!

Pumpkin Cheesecake When You Crave It

I love pumpkin cheesecake. I consider it to be an anytime-of-year favorite—not just during the Halloween or Thanksgiving season. Sadly, most restaurants and supermarkets offer pumpkin cheesecake only during the holidays, and that's not really helpful when I'm experiencing cravings in the middle of May.

Fortunately, the Cheesecake Factory has pumpkin cheesecake year-round, but there isn't a restaurant very close to me, so I have to do the next best thing. I just copied their recipe and made it at home!

Here are a couple of different recipes for you to try. Try 'em all and decide for yourself which is the most delicious!

Doesn't even need whipped cream to taste delicious.

Doesn't even need whipped cream to taste delicious.

Recipe 1: Cheesecake Factory Copycat

First, we'll start with my favorite version of pumpkin cheesecake from the Cheesecake Factory. The recipe was originally posted to recipelink.com by Elly, Ohio.

Ingredients

For the Crust:

  • 1 1/2 cups graham crumbs
  • 5 tbsp. butter, melted
  • 1 tbsp. sugar

For the Filling:

  • 3 (8-oz.) packages of cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Whipped cream

Directions

  1. Mix crust ingredients together just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 minutes at 350. Set aside.
  2. Combine cheese, sugar, and vanilla in a large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, and beat till smooth and creamy. Pour into the crust.
  3. Bake for 60–70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate.
  4. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Recipe 2: Two-Step Pumpkin Cheesecake

This recipe comes from CDKitchen, and it really requires just two steps. Easy peasy!

Yield: 6 servings

Ingredients

  • 1 (8-oz) package of cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 container (8 oz. size) cool whip
  • 1 prepared 9" graham cracker crust

Directions

  1. Beat cream cheese, pumpkin, sugar, and pumpkin pie spice in a large bowl with a wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.
  2. Refrigerate for 3 hours or until set. Garnish as desired.

Recipe 3: Bon Appetit Pumpkin Cheesecake

This recipe comes from Bon Appétit, November 1993 (source: Recipe Gal).

Yield: 10 servings

Ingredients

For the Crust:

  • 1 1/2 cups ground gingersnap cookies
  • 1 1/2 cups toasted pecans (about 6 ounces)
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted

For the Filling:

  • 4 (8-oz) packages of cream cheese, room temperature
  • 1 2/3 cups sugar
  • 1 1/2 cups canned solid-pack pumpkin
  • 9 tablespoons whipping cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 4 large eggs
  • 1 tablespoon (about) purchased caramel sauce
  • 1 cup sour cream

Directions

  1. For the crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in a processor. Add melted butter and blend until combined. Press crust mixture onto the bottom and up sides of a 9-inch-diameter springform pan with two 3/4-inch-high sides.
  2. For the filling: Using an electric mixer, beat cream cheese and sugar in a large bowl until light. Transfer 3/4 cup mixture to a small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to the mixture in a large bowl and beat until well combined. Add eggs one at a time, beating just until combined.
  3. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns, and the center moves only slightly when the pan is shaken, about 1 hour and 15 minutes.
  4. Transfer the cheesecake to a rack and cool for 10 minutes. Run a small sharp knife around the cake pan sides to loosen the cheesecake. Cool. Cover tightly and refrigerate overnight.
  5. Bring the remaining 3/4 cup cream cheese mixture to room temperature. Add the remaining 5 tablespoons whipping cream to the cream cheese mixture and stir to combine. Press down firmly on the edges of the cheesecake to even thickness. Pour the cream cheese mixture over the cheesecake, spreading evenly. Spoon caramel sauce in lines over the cream cheese mixture. Using the tip of a knife, swirl caramel sauce into the cream cheese mixture. (Can be prepared one day ahead. Cover and refrigerate.)
  6. Release the pan sides from the cheesecake. Spoon sour cream into a pastry bag fitted with a small star tip (do not stir before using). Pipe a decorative border around the cheesecake and serve.
Pumpkin cheesecake. It's not just for the holidays!

Pumpkin cheesecake. It's not just for the holidays!

© 2007 Emma