CHEESECAKE FACTORY PUMPKIN RECIPES
PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT) RECIPE ...
This was in the October 29,2008 Food section of the Houston Chronicle and was proclaimed "holiday worthy"! Preparation time does not include chill time.
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Cook Time 3 hours
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 861.8, FatContent 56.4, SaturatedFatContent 30.1, CholesterolContent 260.3, SodiumContent 706, CarbohydrateContent 80.8, FiberContent 1.5, SugarContent 66.5, ProteinContent 12.1
COPYCAT CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE ...
This dessert taste just like Cheesecake Factory's Pumpkin Cheesecake. Save some dollars by making your own pumpkin cheesecake recipe at home!
Provided by Angeli
Total Time 7 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
- Bake the crust for 5 minutes, then set aside.
- In a bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes.
- Allow to cool then chill in the refrigerator.
- Once chilled, remove the pan sides and cut the cheesecake.
- Serve with whipped cream on top.
Nutrition Facts : Calories 594.00kcal, CarbohydrateContent 47.00g, CholesterolContent 163.00mg, FatContent 42.00g, FiberContent 2.00g, ProteinContent 9.00g, SaturatedFatContent 20.00g, ServingSize 8.00 , SodiumContent 490.00mg, SugarContent 35.00g
More about "cheesecake factory pumpkin recipes"
CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE | TOP SECRET ...
While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you. Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.
Find more of your favorites from Cheesecake Factory here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 30 minutes0S
Calories 739 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 30 minutes0S
Calories 739 calories per serving
See details
CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE - FOOD FANATIC
Cheesecake Factory Pumpkin Cheesecake is the classic autumn dessert you can now make at home. You won't believe how good this is!
From foodfanatic.com
Total Time 3 hours 20 minutes
Calories 526 calories per serving
From foodfanatic.com
Total Time 3 hours 20 minutes
Calories 526 calories per serving
- Preheat oven to 325°F. Brush bottom and sides of a 10-inch springform pan with 1 tablespoon melted butter. Set aside. For the Crust: In a large bowl, stir together graham cracker crumbs, gingersnap crumbs, 1/2 cup sugar, salt and remaining 12 tablespoons melted butter until evenly moistened. Press crumbs firmly and evenly into the bottom and up sides of prepared springform pan. Bake in preheated oven 18-20 minutes until golden brown. Remove from oven and cool on a wire rack. Do not turn the oven off. For the Filling: In a large bowl with a hand mixer or bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until fluffy. Add 2 1/2 cups granulated sugar. Beat until light and fluffy, scraping down the sides occasionally. Add sour cream and pumpkin puree. Beat to combine. Add eggs and vanilla bean paste and mix until well combined. Scrape down sides and bottom of bowl and beat again until very smooth. Add cinnamon, ginger and cloves. Beat one last time to incorporate. Bring a large kettle of water to boil. While the water boils, wrap the outside of the springform pan tightly with a double layer of heavy duty foil. Place wrapped springform pan into a roasting pan. Scrape batter into cooled crust. Place into oven and carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 2 hours. Turn oven off and leave cheesecake in oven for 1 hour longer. Remove cheesecake from oven and from roasting pan. Cool completely on a wire rack. Cover and refrigerate at least 8 hours. For the Whipped Cream: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment beat together heavy cream and remaining 3 tablespoons granulated sugar until firm peaks form. To Serve: Remove cheesecake from refrigerator 30 minutes before serving. Next, remove sides of springform pan and generously spread whipped cream over top of cheesecake and sprinkle with pecans.
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CHEESECAKE FACTORY PUMPKIN PECAN CHEESECAKE COPYCAT RECIPE
The Cheesecake Factory’s autumnal dessert offering is a clever mashup of pecan pie and pumpkin cheesecake in a traditional flakey pie crust. At first glance, I thought this would be an easy one to unlock, but I found the recipe to be a surprisingly tricky hack since all the components in the cheesecake follow different baking rules.
The first step was to design a crust that could withstand being cooked three times. After a few tests, I came up with a recipe that produces a hardy dough that can be par-baked, then baked again two more times while maintaining flakiness.
The next step was to thicken the pecan filling before adding it to the cheesecake pan. My first version skipped this step and pecan filling soaked through the crust and through the springform pan onto the bottom of the oven, where a charred, dark stain remains to this day.
Cooking the pecan filling before it goes into the cheesecake will thicken it so it won't soak through the crust and wind up dirtying your oven. After the filling cools for 45 minutes, you can build a cheesecake on top of it.
Add the cheesecake filling right up to the top of the crust. If you do a good job making the top edge of the crust even all the way around, the cheesecake filling will fit perfectly.
I'm sharing two ways to make the delicious finishing caramel sauce that goes over the top. The easy way is to simply combine walnuts with your favorite caramel sauce and pour it over a slice. But the best way is to make the sauce from scratch using the recipe I've included here. It's only a few ingredients, it's not too hard, and you'll love the results.
Pour the sauce over the top, add a dollop of whipped cream, and you'll have produced a finished slice of cheesecake that looks—and tastes—like it was made by a pro.
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From topsecretrecipes.com
Total Time 8 hours 30 minutes0S
From topsecretrecipes.com
Total Time 8 hours 30 minutes0S
See details
ALMOST-FAMOUS PUMPKIN CHEESECAKE RECIPE | FOOD NETWORK ...
What to do when you really want a recipe and a restaurant won’t hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked — OK, begged — for the pumpkin cheesecake recipe, and when we couldn’t get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 30 minutes
Category dessert
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 30 minutes
Category dessert
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
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THE CHEESECAKE FACTORY'S PUMPKIN GINGER CHEESECAKE RECIPE ...
I made this recently as a test-run for the holidays and found it to be one of the best cheescakes I have made and I have made many over the years, I am so happy to have this recipe given to me! I did increase the brown sugar to 3 tablespoons in the crust and also increased the white sugar slightly for the filling, just personal taste.
From food.com
Reviews 5.0
Total Time 7 hours 10 minutes
Calories 404.3 per serving
From food.com
Reviews 5.0
Total Time 7 hours 10 minutes
Calories 404.3 per serving
- Just before serving place the pecan halves on top of the cheescake in a ring around the edges.
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THE CHEESECAKE FACTORY™ PUMPKIN ... - CHEF PABLO'S RECIPES
Nov 22, 2016 · Ingredients. 1 1/2 cups graham cracker crumbs. 5 tablespoons butter, melted. 1 tablespoon sugar. *Filling. 1 cup sugar. 3 (8 ounce) packages cream cheese. 1 teaspoon vanilla. 1 cup canned pumpkin. 3 eggs. 1 teaspoon cinnamon.
From chefpablos.com
From chefpablos.com
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CHEESECAKE FACTORY'S PUMPKIN CHEESECAKE RECIPE - THE MOMMY ...
Sep 15, 2021 · Pumpkin Cheesecake. [1] Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy. [2] Add the sugar to the cream cheese and beat for another 3 minutes. [3] Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.
From mommymouseclubhouse.com
From mommymouseclubhouse.com
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COPYCAT CHEESECAKE FACTORY PUMPKIN CHEESECAKE (PLUS 2 MORE ...
Ingredients. 1 (8-oz) package cream cheese, softened. 1 cup canned pumpkin. 1/2 cup sugar. 1/2 teaspoon pumpkin pie spice. 1 container (8 oz. size) cool whip. 1 prepared 9" graham cracker crust.
From delishably.com
From delishably.com
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CHEESECAKE FACTORY PUMPKIN CHEESECAKE | COPYCAT RECIPE!
Nov 05, 2018 · Copycat The Cheesecake Factory Pumpkin Cheesecake Recipe. 12 tablespoons melted unsalted butter. 2 ½ cups graham cracker crumbs. 2 ¾ cups sugar. 1 teaspoon salt plus a pinch. 2 pounds room temperature cream cheese. ¼ cup sour cream. 1 15- ounce can pure pumpkin. 6 large room temperature lightly ...
From allshecooks.com
From allshecooks.com
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CHEESECAKE FACTORY'S PUMPKIN CHEESECAKE RECIPE - THE MOMMY ...
Sep 15, 2021 · Pumpkin Cheesecake. [1] Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy. [2] Add the sugar to the cream cheese and beat for another 3 minutes. [3] Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.
From mommymouseclubhouse.com
From mommymouseclubhouse.com
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PUMPKIN CHEESECAKE (THE CHEESECAKE FACTORY COPYCAT RECIPE ...
Aug 07, 2012 · The Cheesecake Factory Pumpkin Cheesecake recipe from Top Secret Restaurant Recipes 1. 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. 1.
From loveandlaundry.com
From loveandlaundry.com
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CHEESECAKE FACTORY COPYCAT PUMPKIN CHEESECAKE - BAKING BEAUTY
Oct 13, 2015 · Grease a 9 inch cake pan or springform pan. Press graham cracker mixture into the bottom. Refrigerate for ~30 minutes or until set. In a large bowl, mix cream cheese, brown sugar, and white sugar until light and smooth. Stir in pumpkin, vanilla, and pumpkin pie spice until fully combined. Whip heavy cream until stiff peaks form.
From bakingbeauty.net
From bakingbeauty.net
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COPYCAT CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE ...
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.
From cdkitchen.com
From cdkitchen.com
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THE CHEESECAKE FACTORY’S PUMPKIN CHEESECAKE HAS RETURNED ...
Sep 24, 2021 · The Cheesecake Factory’s Pumpkin Cheesecake Has Returned So It’s Officially Fall Felicia LaLomia 2 days ago Washington state school bus driver attacked with knife, killed in front of students ...
From msn.com
From msn.com
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PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD NETWORK
Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping. Recipe | Courtesy of Duff Goldman. Total Time: 5 hours 10 minutes. 9 Reviews.
From foodnetwork.com
From foodnetwork.com
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OUR RECIPES | THE CHEESECAKE FACTORY
Our Recipes. Try home-style versions of some of our most popular made fresh dishes, and desserts inspired by our legendary cheesecakes!
From thecheesecakefactory.com
From thecheesecakefactory.com
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17 CHEESECAKE FACTORY PUMPKIN CHEESECAKE IDEAS | PUMPKIN ...
Mar 1, 2021 - Explore Darlene Richenderfer's board "Cheesecake factory pumpkin cheesecake" on Pinterest. See more ideas about pumpkin cheesecake, pumpkin recipes, desserts.
From pinterest.com
From pinterest.com
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CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE - SOMETHING ...
Dec 05, 2021 · Mix with an electric mixer until smooth. Add the pumpkin, eggs, and pumpkin pie spice. Mix until smooth. Pour the filling into the crust. Bake for 60 minutes. After baking, allow cake to cool in the oven with the door open for another hour until it reaches room temperature. Cover and chill for at least 3 hours.
From somethingswanky.com
From somethingswanky.com
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LOW CARB PUMPKIN CHEESECAKE RECIPE (CHEESECAKE FACTORY ...
Nov 04, 2020 · It bakes for an hour and a half (which seems like a long time). Then turn off the oven, leave the door open and let it sit in there for another 30 minutes. Take it out of oven, and run sharp knife around the edge. Cover loosely with foil for several hours to cool.
From spinachtiger.com
From spinachtiger.com
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