Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture. I’m so glad I found your website, I have LOADS of pumpkins in my garden this year and I was looking for new ideas The pumpkin cookies look awesome too. Pour batter into spring form pan and cover with the pecans. When your cheesecake is freshly baked, you can leave it out to set for 12 hours. 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. Wilton’s Buttercream Frosting Ingredients: 2 Tablespoons of milk or water (I used water). I refuse to skimp on the butter, sugar, or love! Pumpkin Nutella Cookie Bars via Crazy For Crust, Pumpkin Butterscotch Cookies via Life Love Sugar, Pumpkin Butterfinger Cake via Inside Bru Crew Life. Continue mixing the batter, until all ingredients are combined and the batter is smooth. It also adds a special touch to the cheesecake, making it look even more presentable when bringing it to a special event for guests to eat. Set aside until ready to fill. Enjoy Cheesecake Factory's pumpkin cheesecake year round whenever you want with this easy no bake dessert. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. In a large mixing bowl, combine vegetable shortening and butter. 4.7 from 101 votes. Addin the pumpkin puree, while it is mixing, then add in heavy cream and vanilla. Remove the sides of the springform pan. :) Thanks. Remove the whipped cream from the refrigerator and lightly whisk to reblend. Add in milk or water, one tablespoon at a time until frosting has desired consistency. Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack. Whip heavy cream until stiff peaks form. Keep it crumbly. You won't get the condensation on the top of it that way. 1. Be sure to do this or the cream cheese will split when you add the eggs. Pour batter over the prepared crust and gently tap the pan on the counter to ensure air bubbles are released. Blessed are those who fear the Lord, who find great delight in his commands. Crushed graham crackers combined with light brown sugar and melted butter make for the perfect cheesecake crust. Set oven to 350 degrees (300 degrees for convection-bake oven). Bring cheesecake to room temperature 30 minutes before serving. No need to add additional salt if using salted butter. I also covered my pans with foil to bake them (I learned after my first one that some of that butter does leak out if your pan doesn't seal super tight. The Cheesecake Factory™ Pumpkin Cheesecake. 1 1/2 cups graham cracker crumbs 5 tablespoons butter, melted 1 cup plus 1 tablespoon sugar 3 8-ounce packages of cream cheese, softened 1 teaspoon vanilla 1 cup canned pumpkin 3 eggs 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice. Nettie is a wife and mother who is passionate about cooking and baking. 4. Your email address will not be published. This cheesecake has a seasonal twist to the traditional cheesecake. Remove the sides of the springform pan. After taking the time to prepare such a delicious dessert, you want to keep it fresh so that it tastes just as good when you go back for a second, third, or even fourth piece throughout the week. How’d you do?! Creamy mile high pumpkin cheesecake that has just the right amount of spice and is topped with fresh whipped cream. Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled. It is the perfect dessert to have after dinner on any day of the week, but it is also a great dessert to prepare and bring with you to a holiday dinner with some of your relatives. Mix until smooth using an electric mixer (remove the lumps but don't over-mix). To do this, you make up the batch of cheesecake mix without the pumpkin. Whenever I crave the restaurant’s cheesecake, I prepare this Copycat Cheesecake Factory Pumpkin Cheesecake because it combines some of my favorites—sweet pumpkin and cheesecake. Traditional whipped cream works great, but you might want to prepare some pumpkin-flavored whipped cream by adding a bit of pumpkin spice to the cream. It makes everything go incredibly smooth and I don't forget anything. I'm making this pie for Christmas (Cheesecake Factory pumpkin cheesecake) for my family but I made the pie yesterday to try it out- and it was great! … Preparation time does not include chill time. It offers an added sweetness without taking away from the taste of the pumpkin cheesecake. I actually like adding buttercream frosting when I have an extra sweet tooth, and it reminds me of Cheesecake Factory Cheesecakes. 26 %. Turn off oven and open door briefly to let out some heat. It has a simple graham cracker crust, mile high pumpkin cheesecake, and dollops of homemade whipped cream. chefpablos.com/recipe/the-cheesecake-factory-pumpkin-cheesecake-recipe I love going to the Cheesecake Factory. You do not have to choose graham crackers specifically. Your crust will not only be soggy but it will also leak while it's baking as well. This site uses Akismet to reduce spam. In fact, it’s the first place I ever had cheesecake!! The Copycat Cheesecake Factory Pumpkin Cheesecake tastes excellent on its own, but you can add some frosting to it to make it even sweeter. 7. CHEESECAKE FILLING: Preheat oven 425*. Make pumpkin cheesecake for your next party or potluck. Topped with buttercream frosting and served drizzled with caramel sauce=delicious! I'm passionate about authentic foods, in particular Mexican and Asian cuisine. Because it uses canned pumpkin (not pumpkin pie filling), it’s always in season. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. , Thank Krystle, it looks yummy! When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. If you want a true white frosting, use colorless vanilla- you can get at Michaels, Hobby Lobby, or even Wallmart in the cake supplies section, not the baking supplies. The cake will rise and turn a nice golden brown on top. bottle, C&H, Cane Sugar, Golden Brown, 2lb Bag (Pack of 2), 365 Everyday Value, Unsalted Butter, 16 oz, Rodelle Gourmet Pure Vanilla Extract, 8 Oz, Philadelphia Cream Cheese Brick (8 oz Boxes, Pack of 2), Honey Maid Fresh Stacks Graham Crackers, 1 Box of 6 Stacks, Nettie Moore is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide means for sites to earn advertising fees by advertising and linking to Amazon.com. No Mixer: No problem use a whisk instead for creaming the cheesecake and whipping the cream! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking. I increased the butter to 8 tablespoons (1 stick). Press graham cracker mixture into the bottom. Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled. 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. , Authentic Mexican If you want to add a salty crunch to your Copycat Cheesecake Factory Pumpkin Cheesecake, use some crushed pretzels to make your crust. Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan. Cheesecake Factory Copycat Pumpkin Cheesecake Recipe: Smooth and  creamy mile high pumpkin cheesecake that has just the right amount of spice. As previously mentioned, the Pumpkin Pecan Cheesecake is a combination of desserts. Garnish with additional whipped cream if desired. Alternative Crust Options For Your Copycat Cheesecake Factory Pumpkin Cheesecake, How to Keep Your Copycat Cheesecake Factory Pumpkin Cheesecake Fresh, a dessert that everyone in the house will love, Copycat Cracker Barrel Cinnamon Apples & Video, Slow Cooker Mississippi Pot Roast & Video. Press mixture into bottom and up sides of pan , packing it tightly and evenly. Bake 20 minutes or until the filling is firm, but not fully cook. It doesn't take a lot of ingredients or a ton of prep work to do. 33 g You simply need to choose something that has a crunch to it. The rest of the ingredients went as followed; I have also made this cheesecake doubling the crust, depending on preference. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. My kids fought over it with the caramel sauce, but that isn’t needed either. (The middle will still be a little jiggly, but it will set once as it cools) Remove the cheesecake from the water bath and let it cool. pinch of sea salt I love that I can make this Copycat Cheesecake Factory Pumpkin Cheesecake in advance and freeze it. Easy Recipes For Those Who Like To Cook and Bake. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! What do you think of this Cheesecake Factory Copycat Pumpkin Cheesecake recipe? When the cheesecake has chilled or you've lost all will-power, release the spring and remove the sides of the pan. If you want to prepare a dessert that everyone in the house will love, this is a great choice. Bake until golden brown, 15 to 20 minutes. Thank you! When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.