Pumpkin Cheesecake
This Pumpkin Cheesecake is a knock-off of the famous Cheesecake Factory cheesecake. This easy pumpkin cheesecake recipe is super creamy and full of spices. One of our fall favorites and a great Thanksgiving dessert.
Ingredients
CRUST:
- 2 1/2 cups graham cracker crumbs
- 12 tablespoons unsalted butter, melted
- 1/4 cup sugar
- pinch of salt
FILLING:
- 2 pounds cream cheese (full fat), at room temperature (32 ounces)
- 2 1/2 cups sugar
- 1/4 cup sour cream
- 1 (15 ounce) can canned pumpkin
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For topping:
- 2 cups sweetened whipped cream
- toasted pecans, roughly chopped
- caramel topping
Instructions
- Position a rack in the center of the oven and preheat to 325 degrees F. Spray a 10-inch springform pan with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, butter, 1/4 cup of sugar, and pinch of salt. Press mixture on the bottom and halfway up the sides of the prepared pan, pressing firmly.
- Bake crust for 15 minutes. Cool on a rack. Wrap the outside sides of the pan with foil and place in a roasting pan or large dish with sides. Make sure you wrap it well so no water leaks in. Bring a medium pot of water to a boil.
- In a large bowl, beat the cream cheese until smooth. Add the 2 1/2 cups of sugar and sour cream and mix until combined.
- Add the pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger, and cloves until just combined. Pour cheesecake mixture into the cooled crust.
- Place the roasting pan in the oven and carefully pour the boiling water into the roasting pan until it comes about 1 inch up the side of the springform pan.
- Bake cheesecake for 1 hour and 45 minutes or until the outside of the cheesecake is set but the center still wobbles. Turn off the oven. Open the oven door to to let out some heat. Close the door and leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- To serve, remove the ring from the springform pan. Serve with whipped cream, caramel, or toasted pecans if desired.
Notes
Source: Food Network