They're called the Cheesecake Factory, of course they make good cheesecake! Gingersnap crust, creamy pumpkin cheesecake filling, and a candied pecan topping make this a next-level holiday dessert.
Gingersnap Crust
4 tablespoons melted butter, room temperature
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Pumpkin Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cup sugar
3 large eggs
1 1/2 cup mashed pumpkin, not pie filling
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/3 teaspoon ground cloves
Pecan Topping
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup butter
whipped cream
Preheat oven to 325 degrees F. Grease the bottom of a 9-inch springform pan. Wrap aluminum foil around the outer base of the pan. Set it inside a larger pan with sides the same height as the springform pan.
For the crust: Combine the melted butter, graham cracker crumbs, gingersnap crumbs, brown sugar, and cinnamon. Mix well with a fork. Press the crumb mixture into the bottom and partway up the sides of the springform pan. Set aside.
For the filling: Whip the heavy cream until soft peaks form. Set aside.
Place the cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Gradually add the sugar with the mixer on low speed. Add the eggs one at a time with the mixer running and beat until incorporated.
Add the pumpkin, cinnamon, ginger, and cloves and mix well to combine. Fold the whipped cream gently into the pumpkin filling. Pour the filling into the springform pan.
Place the springform and outer pan in the oven. Add hot water to the outer pan so that it comes halfway up the sides of the springform pan. Bake for 60-70 minutes or until the cheesecake is set.
Remove from the oven and let cool to room temperature. Then, refrigerate for 3-5 hours or until completely chilled.
Combine the pecans, brown sugar, and butter in a small skillet. Heat over medium heat, stirring constantly, until the sugar melts and the pecans begin to caramelize. Remove from heat.
To serve: remove the sides from the springform pan. Evenly drizzle the candied pecans over the top of the cheesecake. Cut into serving pieces and top each piece of pumpkin cheesecake with a hefty dollop of whipped cream.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
July 10, 2013
I make this cheesecake several times a year (usually during the holidays) and it's always raved about. It's incredibly simple to make so I'm not sure what the complaints about it being too much work are about. It's a cheesecake from scratch so of course it's more work than opening a mix! Totally worth any effort.
December 23, 2008
This was only the second cheesecake that I've baked and I was delighted at how relatively simple it was to make and how tasty it was! I topped each slice with some homemade whipped cream.
November 22, 2006
This reciepe is very time consuming and not worth the effort. The finish product does not come out looking anything like the real version. The taste is excellent though.
December 3, 2004
This is a really great recipe! Maybe my oven wasn't calibrated but it took longer to bake..but other than that this cheesecake is super creamy and delish!
December 2, 2004
This recipe was difficult, but definitely worth it. Got compliments from a couple of chefs in the family that it was amazing. Great light texture and melts in your mouth!