Это предварительный просмотр рецепта "Cheesecake Factory Pumpkin Cheesecake (Copycat)".

Рецепт Cheesecake Factory Pumpkin Cheesecake (Copycat)
by Nicole Sherman

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:

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

Check Out Our Online Recipe Book: www.CafeChatterbox.com