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Pecan-Topped Pumpkin Cheesecake (The Cheesecake Factory Pumpkin Cheesecake)

It’s really hard to properly enjoy a dessert like this after a full meal. That’s why they hope you’ll spend $6 to $8 on a slice, or better yet, take home a whole cake. But, you can make it at home for a fraction of the cost, and you can be assured that your ingredients are the freshest and healthiest too. Even though this is supposed to be a ‘copy cat’ it’s superior in many ways because you choose where the ingredients come from, and you know they’re the real thing and fresh.

Pecan-Topped Pumpkin Cheesecake (The Cheesecake Factory Pumpkin Cheesecake)

Pecan-Topped Pumpkin Cheesecake (The Cheesecake Factory Pumpkin Cheesecake)

It’s really hard to properly enjoy a dessert like this after a full meal. That’s why they hope you’ll spend 6 to 8 bucks on a slice, better yet, take home a whole cake.
Course Dessert
Cuisine American
Servings 12 servings

Instructions
 

For the base

  • Preheat oven to 325°F (165°C) with rack in the center position.
  • Using some of the butter, coat a 10" springform pan.
  • In a bowl, mix the rest of the butter with the graham cracker crumbs, ¼ cup of the sugar and a pinch of salt.
  • Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan.
  • Bake for 15 to 20 minutes, until golden brown.
  • After cooling on a rack, wrap the outside of the springform pan with aluminum foil.

For the filling

  • Place the wrapped pan into a roasting pan.
  • In a medium pot, bring water to a boil.
  • While waiting for water to boil, using a mixer, beat the cream cheese until smooth.
  • Add the rest of the sugar and beat until just light. Scrape down bowl sides and beaters as needed.
  • Whip in the sour cream.
  • Add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices.
  • Whip until just mixed and once done, pour into the cooled crust.
  • Without pulling the rack out, gently place the roasting pan in the oven.
  • Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
  • Bake the cake about 1 hour 45 minutes, or until the outside of the cheesecake sets but the center is still loose.
  • Turn off the oven, and open the door briefly to let out some heat.
  • After leaving the cheesecake in the oven for 1 more hour, carefully remove the springform pan from the roasting pan.
  • Cool on a rack for at least an hour.

To serve

  • Run a knife around the edges to loosen it somewhat, and then cover pan and place in refrigerator for at least 8 hours or even overnight.
  • 30 minutes before serving, bring the cheesecake to room temperature.
  • Unlock and remove the springform ring.
  • Place a spoonful of the whipped cream on each slice.
  • Top with a sprinkle of the toasted pecans.

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