Рецепт Cheesecake Factory Pumpkin Cheesecake (Copycat)
Cheesecake Factory Pumpkin Cheesecake (Copycat)
If you are looking for a wonderful, incredible, and AMAZING
recipe then you have stumbled upon the right one! Oh my goodness we loved this
cheesecake. It will be a holiday staple in our home. I hate crust and I hate
the bottom of a cheesecake until now. The bottom crust on this cheesecake taste
like toffee…yumm so good!
I love the Cheesecake Factory but I have never tried their
pumpkin cheesecake. I always get the white chocolate macadamia nut. Yes,
always! I don’t know how close to the real thing this recipe is, but if the
real thing is better than this one then I can’t even imagine how good it must
be. This recipe is simple fantastic. It taste like a creamier version of a
pumpkin pie, but with a toffee bottom. So good!!
It’s super easy to make, takes what seems like forever to
bake, and it worth every second of it!
Ingredients:
- 3/4 cup unsalted butter, melted (divided use)
- 2 1/2 cups graham cracker crumbs
- 2 3/4 cups sugar (divided use)
- 1 teaspoon salt, plus
- 1 pinch salt (divided use)
- 2 lbs cream cheese, room temperature
- 1/4 cup sour cream
- 1 (15 ounce) can pumpkin puree
- 6 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups sweetened whipped cream
- 1/3 cup pecans, toasted and roughly chopped (I left these
out)
Directions:
Position a rack in the middle of the oven and preheat to 350
degrees.
Brush a 10 inch springform pan with some of the butter; stir
remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
Press mixture into bottom and up sides of pan , packing it
tightly and evenly.
Bake until golden brown, 15 to 20 minutes.
Cool on rack, then wrap outside of springform pan with heavy
duty foil and place in a roasting pan.
Bring a medium pot of water to boil.
Meanwhile beat cream cheese with a mixer until smooth; add
remaining 2 1/2 cups sugar and beat until just light, scraping down sides of
bowl and beaters as needed.
Beat in the sour cream, then add pumpkin, eggs, vanilla, 1
teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour
into cooled crust.
Without pulling rack out, gently place roasting pan in oven
and pour boiling water into roasting pan until it comes about halfway up side
of springform pan.
Bake until outside of cheesecake sets but center is still
loose, about 1 hour and 45 minutes.
Turn off oven and open door briefly to let out some heat.
Leave cheesecake in oven for 1 more hour, then carefully
remove from roasting pan and cool on a rack.
Run a knife around edges of springform pan, cover and
refrigerate for at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before
serving.
Unlock and remove springform ring.
To finish, place a dollop of whipped cream on each slice and
sprinkile with toasted pecans.
Original Recipe Source
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