CHEESECAKE FACTORY PUMPKIN CHEESECAKE 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
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. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
Provided by Todd Wilbur
Total Time 1 hours 30 minutes0S
Prep Time 45 minutes0S
Cook Time 45 minutes0S
Nutrition Facts : Calories 739 calories
More about "cheesecake factory pumpkin cheesecake recipes"
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
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.
TRANSLATE with x
English
Arabic
Hebrew
Polish
Bulgarian
Hindi
Portuguese
Catalan
Hmong Daw
Romanian
Chinese Simplified
Hungarian
Russian
Chinese Traditional
Indonesian
Slovak
Czech
Italian
Slovenian
Danish
Japanese
Spanish
Dutch
Klingon
Swedish
English
Korean
Thai
Estonian
Latvian
Turkish
Finnish
Lithuanian
Ukrainian
French
Malay
Urdu
German
Maltese
Vietnamese
Greek
Norwegian
Welsh
Haitian Creole
Persian
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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.
See details
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
THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE RECIPE | MYRECIPES
The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.
From myrecipes.com
Reviews 4.5
Calories 519 calories per serving
From myrecipes.com
Reviews 4.5
Calories 519 calories per serving
- Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
See details
BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE PUMPKIN ...
Pumpkin cheesecake takes the best of two famous desserts—cheesecake and pumpkin pie—and turns them into one stunning fall dessert recipe.
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
- For the crust: Preheat the oven to 350°. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray. Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined. Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool. For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, spices, and salt. Bring a pot of water to a boil for your cheesecake’s water bath. Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Transfer the pan to the oven and carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan). Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center retains a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour. Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours. When ready to serve, remove the sides of the springform pan and garnish the cheesecake with chopped pecans, caramel sauce or whipped cream, if you like.
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DOUBLE LAYER PUMPKIN CHEESECAKE | ALLRECIPES
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
From allrecipes.com
Reviews 4.8
Total Time 4 hours 10 minutes
Category Desserts, Cakes, Cheesecake Recipes, Pumpkin Cheesecake Recipes
Calories 426.3 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 4 hours 10 minutes
Category Desserts, Cakes, Cheesecake Recipes, Pumpkin Cheesecake Recipes
Calories 426.3 calories per serving
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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THE CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE ...
From epicurious.com
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CHEESECAKE FACTORY'S PUMPKIN CHEESECAKE RECIPE - THE MOMMY ...
Sep 15, 2021 · Pumpkin Cheesecake Ingredients. 32 Ounces Cream Cheese. 1 1/3 Cups Sugar. 1 Tablespoon Vanilla Extract. 4 Large Eggs. 1 (15 Ounce) Can Pumpkin Puree. 2 Tablespoons Pumpkin Spice. 2/3 Cup Sour Cream. 2/3 Cup Heavy Cream.
From mommymouseclubhouse.com
From mommymouseclubhouse.com
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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 PUMPKIN CHEESECAKE RECIPE - THEFOODXP
Nov 25, 2021 · Steps To Make Cheesecake Factory Pumpkin Cheesecake 1. Make Crispy Cracker Crust. Add graham crackers to a food processor and crush them. Now add melted butter, cinnamon, and sugar to the food processor. Mix them together and add this mixture to the springform pan.
From thefoodxp.com
From thefoodxp.com
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COPYCAT CHEESECAKE FACTORY PUMPKIN CHEESECAKE (PLUS 2 MORE ...
Combine cheese, sugar, and vanilla in a large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, and beat till smooth and creamy. Pour into the crust. Bake for 60–70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate.
From delishably.com
From delishably.com
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CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE | EPICURIOUS.COM
Oct 01, 2015 · Mix with an electric mixer 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 to 70 ...
From epicurious.com
From epicurious.com
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COPYCAT CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE ...
Nov 24, 2020 · 1/4 tsp. allspice. 6 tbsp. whipped cream. 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 ...
From recipes.net
From recipes.net
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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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PUMPKIN CHEESECAKE | THE CHEESECAKE FACTORY
Join us for brunch this weekend, available Saturdays & Sundays 10 AM - 2 PM, our brunch menu features delicious menu favorites like our Fried Chicken Eggs Benedict, Bruleed French Toast, and Lemon Ricotta Pancakes. View Brunch Menu. Join our team! We're known for our legendary cheesecakes and for being a great place to work.
From thecheesecakefactory.com
From thecheesecakefactory.com
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PUMPKIN CHEESECAKE RECIPE - LIBBY'S®
Step 1. Preheat oven to 350° F. Step 2. Combine graham cracker crumbs, butter and 1/4 cup granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. Step 3. Beat cream cheese, 1 cup granulated sugar and brown sugar in large ...
From verybestbaking.com
From verybestbaking.com
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PUMPKIN CHEESECAKE COPYCAT RECIPE FROM THE CHEESECAKE ...
Mar 24, 2018 - This Copycat Cheesecake Factory Pumpkin Cheesecake recipe is so easy to make at home. The best pumpkin cheesecake that is perfect for Thanksgiving dessert!
From pinterest.com
From pinterest.com
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THE CHEESECAKE FACTORY’S PUMPKIN CHEESECAKE HAS RETURNED ...
Sep 24, 2021 · In case you forgot, the pumpkin cheesecake has a graham cracker crust, creamy pumpkin filling with whipped cream. The pumpkin pecan cheesecake takes that up a notch with a layer of pecan pie ...
From msn.com
From msn.com
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