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My Copycat Pumpkin Cheesecake like Cheesecake Factory

 Cheesecake Factory Pumpkin Cheesecake Recipe

This is my copycat of the Cheesecake factory pumpkin cheesecake recipe. This cheesecake is so rich that I use a 9” pan. If you use an 8” pan, plan on baking a bit longer. An 8” pan makes thicker slices, and they look almost as high as Cheesecake Factory’s.  The taste is as close as I can get to this famous dessert.

Crust:

1-1/2 cups graham cracker crumbs

1 tablespoon or so of sugar

1/2 to 1 teaspoon cinnamon

5 tablespoons melted butter

Mix until crumbly, not pasty.  Pat into 9” springform pan going up the sides a bit.  Set aside while making filling:

Filling:

1 pound cream cheese, room temperature

1 cup sour cream

1-1/4 cups sugar

1 teaspoon vanilla

3 tablespoons brown sugar

15 oz canned pumpkin

2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

4 eggs, lightly beaten

 

Preheat oven to 350.  Beat cream cheese, sour cream, sugar and vanilla until smooth.  Add pumpkin and spices and blend. Add eggs and blend until mixed.  Pour into pan.  Bake 40-45 minutes until center is almost set but still wobbly.  Turn oven off but leave cheesecake in with oven door shut for 30 minutes more.  This will finish the baking process and prevent a lot of “cracking” on top.  Refrigerate several hours or up to 2 days to complete firming up of cheesecake.  Garnish with whipped cream and nuts if you like.  Serves 10-12.

 

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