Ingredients for The Cheesecake Factory Pumpkin Cheesecake By Todd Wilbur
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How to Make The Cheesecake Factory Pumpkin Cheesecake By Todd Wilbur
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the prepared pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in pumpkin puree, eggs, sour cream, vanilla, pumpkin pie spice, cinnamon, and salt until well combined.
- Pour batter over the baked crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 75-80 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This will prevent cracking.
- Remove the cheesecake from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
141g
Fat
109g
Carbs
15g
