Ingrédients pour Pumpkin Cheesecake A Cheesecake Factory Copycat
- Unsalted Butter
- 1 1/2 cups graham cracker crumbs
- 2 1/2 cups granulated sugar
- 1 teaspoon salt
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- Pumpkin Puree
- 4 large eggs
- Vanilla Extract
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Sweetened Whipped Cream
- Toasted pecans, for garnish (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cheesecake A Cheesecake Factory Copycat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Pumpkin Cheesecake A Cheesecake Factory Copycat
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Add melted butter and mix until evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides of the prepared springform pan. Bake for 15-20 minutes, or until golden brown.
- Let the crust cool completely on a wire rack while you prepare the filling.
- In a large bowl, beat cream cheese with an electric mixer until smooth and creamy.
- Gradually add the remaining 2 1/2 cups of sugar, beating until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the sour cream until well combined.
- Add pumpkin puree, eggs, vanilla extract, 1 teaspoon salt, cinnamon, ginger, and cloves. Beat until just combined; do not overmix.
- Pour the filling into the cooled crust.
- Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 hour and 45 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack.
- Once completely cool, cover and refrigerate for at least 8 hours, or preferably overnight.
- Before serving, let the cheesecake sit at room temperature for 30 minutes to soften.
- Carefully remove the sides of the springform pan.
- Serve slices topped with whipped cream and toasted pecans (optional).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
266g
Fat
150g
Carbs
26g
