The Cheesecake Factory Pumpkin Cheesecake
From RecipeZaar (The Cheesecake Factory copycat). Serves 8. 2 hr plus 4 hr chilling. 16 ingredients
Ingredients
- 1-1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus 1 tablespoon sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- caramel sauce, recipe to follow
- Caramel Sauce (from Culinary Concoctions by Peabody; original recipe from Baking: From My Home To Yours, by Dorie Greenspan, Houghton Mifflin 2006):
- 2 cups sugar
- 1/2 cup water
- 1-1/2 tbsp light corn syrup
- 2/3 cup heavy cream
- 2 tbsp unsalted butter, at room temperature
Directions
- Heat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter and 1 tablespoon of the sugar, and press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8 to 10 minutes, then let it cool while you make the filling; lower the oven to 325°F (165°C).
- Beat the cream cheese, the 1 cup of sugar and the vanilla on medium speed until smooth, scraping the bowl well.
- Beat in the pumpkin, cinnamon, nutmeg and allspice, then add the eggs one at a time on low speed, mixing just until each disappears.
- Pour the filling over the crust and bake for 60 to 70 minutes, until the edges are set and the centre still jiggles slightly when the pan is nudged.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour, then cool to room temperature and refrigerate for at least 4 hours or overnight.
- Caramel Sauce: Stir the 2 cups sugar, water and corn syrup in a heavy saucepan over medium heat until the sugar dissolves, then boil without stirring, brushing down the sides with a wet brush, until it turns a deep amber.
- Take the pan off the heat and carefully pour in the cream (it will bubble up hard), stir until smooth, then stir in the butter; cool until warm and pourable.
- Slice the chilled cheesecake and drizzle each piece with caramel sauce.
From RecipeZaar (The Cheesecake Factory copycat)