1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
4 large eggs, room temperature, lightly beaten
1-1/2 cups sugar
2 tablespoons cornstarch
1 cup canned pumpkin
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
TOPPINGS:
1-1/2 cups whipped cream
1/2 cup chopped pecans
1Preheat oven to 325°. Grease a 9-in. springform pan. Securely wrap 3 layers of foil around the bottom half of the pan; set aside.
2In a large bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1-1/2 in. up the side of prepared pan. Place on a baking sheet. Bake until set, 10 to 15 minutes. Cool on a wire rack.
3In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until combined. Beat in sugar and cornstarch until smooth, about 2 minutes. Beat in pumpkin, vanilla extract, cinnamon and nutmeg until smooth, 2 more minutes. Pour filling onto cooled graham cracker crust.
4Place springform pan into a roasting pan. Pour 1-in. of hot water into roasting pan and place into the oven. Bake until center is just set and top appears dull, 70 to 80 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
5Top with whipped cream and chopped pecans.
Total Time
Prep: 35 Min. Bake: 1 Hour 10 Min. + Chilling
Make this copycat Cheesecake Factory pumpkin cheesecake recipe when you've got the craving for a slice of the top-selling seasonal dessert.
Nutrition Facts
1 piece: 600 calories, 43g fat (23g saturated fat), 169mg cholesterol, 365mg sodium, 48g carbohydrate (37g sugars, 2g fiber), 9g protein.