The best delicious Cheese Cake Company pumpkin cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this copycat Pumpkin Cheesecake Factory pumpkin cheesecake is amazing.
Hello my friends, this Cheese Cake Factory copcat Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our copycat pumpkin cheesecake is amazingly delicious, and addictive, everyone will be asking for more Cheesecake Factory Pumpkin Cheesecake.
What Makes This Pumpkin Cheesecake – Company’s Coming Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cheesecake Factory Pumpkin Cheesecake Recipe.
Ready to make this Cheesecake Factory Pumpkin Cheesecake? Let’s Get Baking!
-CRUST-
1/4 c Butter or margarine
1 1/4 c Crushed ginger snaps
FILLING
16 oz Cream cheese; softened
2/3 c Sugar
2 Eggs
14 oz Pumpkin puree
3/4 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
1/2 ts Salt
GARNISH
Whipped cream
Chocolate curls
Preheat oven to 350F [180C].
Crust – Melt the butter or margarine, either in a saucepan or in the
microwave. Stir in the gingersnap crumbs until well mixed.
Press the mixture into an ungreased 9×9-inch [22×22-cm] pan. Bake for 10
minutes.
Filling – in a large bowl combine the softened cream cheese and sugar; beat
well. Add the eggs, one at a time; beat well after each addition. Add the
rest of the ingredients; mix well.
Pour the filling mixture carefully into the prepared crust.
Bake for 50 to 60 minutes or until firm. Chill.
Decorate with shipped cream and chocolate curls if desired.
Serves 12.
Yields
12 Servings
Cheese Cake Company Pumpkin Cheesecake Recipe
Ingredients
-CRUST-
- 1/4 c Butter or margarine
- 1 1/4 c Crushed ginger snaps
FILLING
- 16 oz Cream cheese; softened
- 2/3 c Sugar
- 2 Eggs
- 14 oz Pumpkin puree
- 3/4 ts Cinnamon
- 1/2 ts Nutmeg
- 1/2 ts Ginger
- 1/2 ts Salt
GARNISH
- Whipped cream
- Chocolate curls
Instructions
- Preheat oven to 350F [180C].
- Crust – Melt the butter or margarine, either in a saucepan or in the microwave. Mix in the gingersnap crumbs until well mixed.
- Press the mixture into an ungreased 9×9-inch [22×22-cm] pan. Bake for 10-12 minutes
- Filling – in a large bowl combine the softened cream cheese and sugar; beat well.
- Add the eggs, one at a time; beat well after each addition.
- Combine the rest of the ingredients; mix well.
- Pour the filling mixture carefully into the prepared crust.
- Bake for 55 to 60 minutes or until firm. Chill.
- Decorate with whipped cream and chocolate curls if desired.
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