Ingredients for The Cheesecake Factory's Pumpkin Ginger Cheesecake
- Butter
- 1 ½ cups graham cracker crumbs
- Gingersnaps
- 3 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 2 cups heavy whipping cream
- 3 (8-ounce) packages cream cheese
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- Ginger Powder
- Clove
- Pecans halves (for garnish)
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How to Make The Cheesecake Factory's Pumpkin Ginger Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare a 10-inch springform pan by lining the bottom and sides with parchment paper, then spraying with nonstick cooking spray.
- **Make the Crust:**
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup crushed gingersnap cookies, 3 tablespoons packed brown sugar, 1 teaspoon ground cinnamon, and ½ cup (1 stick) melted unsalted butter.
- Mix with a fork until evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan.
- **Make the Filling:**
- In a medium bowl, beat 2 cups heavy whipping cream with an electric mixer until soft peaks form. Refrigerate until ready to use.
- In a large bowl, beat 3 (8-ounce) packages cream cheese with an electric mixer until completely smooth and fluffy.
- Gradually add 1 ¾ cups granulated sugar, beating well after each addition.
- Add 4 large eggs one at a time, beating well after each addition until light and fluffy.
- Stir in 1 (15-ounce) can pumpkin puree, 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves.
- Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture using a spatula or rubber scraper until just combined.
- Pour the filling into the prepared crust.
- Wrap the springform pan tightly with a single sheet of heavy-duty aluminum foil, pressing firmly against the pan.
- Place the wrapped pan in a larger roasting pan and fill the roasting pan with hot water to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 60-70 minutes, or until the cheesecake is set around the edges 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 to prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely to room temperature.
- Refrigerate for at least 5 hours, or preferably overnight, to allow it to thoroughly chill.
- Carefully remove the sides of the springform pan.
- Just before serving, arrange pecan halves in a ring around the edges of the cheesecake.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
96g
Fat
81g
Carbs
11g
