Sunday, November 15, 2009

* The BEST Pumpkin Cheesecake! * (Cheesecake Factory Style!)

I found my new favorite recipe!! It's a copycat recipe for The Cheesecake Factory's Pumpkin Cheesecake! (Which is my absolute *dream* cheesecake) Here's the recipe.

Ingredients you'll need:
1 1/2 Cups graham cracker crumbs (I used the cinnamon ones to give the crust a good flavor.. you could probably use gingersnaps as well.. Mmm!)
5 Tbsps melted butter 
1 Tbsp sugar

3 (8 oz.) packages of cream cheese
1 Cup sugar
1 Tsp Vanilla
1 Cup canned pumpkin
3 Eggs
1/2 Tsp cinnamon 
1/4 Tsp nutmeg
1/4 Tsp allspice

Optional Topping.. Whipped cream.... etc


First thing I do is preheat the oven to 350ยบ and create my water bath. You can do this by covering your springform pan in  foil and submerging it halfway up the side in a pan of water. The water surrounding your pan will help the cheesecake cook slowly at an even temperature....  OR, you can do like I did and place a pan full of water on the bottom rack of your oven to keep the air moist. (Just make sure there is plenty of water so it doesn't all evaporate) If you're taking the second route, go ahead and place your water pan in the oven to get the moisture going!

Now let's get started on the crust! Crush up your graham crackers until they are fine crumbs. I either put the crackers in a ziplock and smash the crap outta them, or use my blender attachment. While smashing the graham crackers let's get our butter melting!

I usually put the butter in the bowl I'm going to mix the crust ingredients in and pop it in the microwave for 30 sec.

Your crumbs should be done now.. Throw them in your bowl with the butter and 1 Tsp sugar.

Mix until moist. (with the pale dead hand you have in your utensil drawer)

Now, spray your 8in. springform pan with Pam.. or oil it however you feel. Pour the crumbs into the pan and pack into the bottom and sides. (About halfway up the sides)
Pop your crust into the oven for 5 mins.. then, take it out and set it aside.

Grab a bigger bowl and begin on the filling! Blend your cream cheese, sugar and vanilla until smooth...


Now measure out your pumpkin and plop it in the bowl!


Measure out your spices and toss them in! (I don't think they need to be adjusted, but feel free to experiment!)

Toss in your eggs and gently mix until combined. Don't over mix or you will end up with a mess of nasty!

Pour your filling into your crust...

Place in the oven above your water bath....

Bake for about 60 mins until just the very center jiggles!

Stare at your full sink and laugh... because it's ALLLL gonna be worth it! ;0)

Yay! It's done! shut off the oven and let it sit until it cools to room temperature!... (A couple hours)

I took mine out a little early (after about an hour) and it felt the cold draft in  my kitchen.. cRaCk! *Tisk Tisk* You must have patience!

The next Morning after it cooled and was put in the fridge over night.


See.. just cut down the big ol crack and no one will know how impatient you were lol

Hope you enjoy as much as I did! ... It really hit the spot and filled the craving I had for The Cheesecake Factory! I should be good while we are stationed in Germany now! (Not too mention the money I saved making it myself .. YAY!)

Any tips?.. Mods... suggestions?...


1 comment:

Mrs. Snugglebunny said...

thanks. I absolutely love anything pumpkin in the fall.