Pumpkin Cheesecake Cheesecake Factory
This pumpkin cheesecake recipe is inspired by the famous Pumpkin Cheesecake from The Cheesecake Factory. It's a delicious and creamy dessert perfect for fall or any time of the year!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, 1 cup of sugar, and vanilla until smooth. Blend in the pumpkin, eggs, cinnamon, nutmeg, and cloves. Pour the mixture over the crust.
- Bake for 60 minutes, or until the center is set. Allow the cheesecake to cool, then refrigerate it for at least 3 hours before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 20g
Supplies
9-inch springform pan Mixing bowls Electric mixer Baking oven
Tools
Spatula Measuring cups and spoons
Serving suggestions
Serve slices of pumpkin cheesecake with a dollop of whipped cream and a sprinkle of cinnamon on top.
Tips & tricks
For best results, make sure all ingredients are at room temperature before mixing the cheesecake batter.
Cost
$20