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Cheesecake Factory Pumpkin Cheesecake Recipe

Kate Donahue
  • 200 minutes
  • Serves

INGREDIENTS

13 tbsp

unsalted butter, melted

2 cups

graham cracker crumbs

1 cup

gingersnap crumbs

3 cups

granulated sugar, plus 3 tablespoons, divided

1/8 tsp

salt

4 8 ounce packages

cream cheese, room temperature

1/4 cup

sour cream

1 15 ounce can

pumpkin puree, 15 ounces

5

large eggs, room temperature

1 tbsp

vanilla bean paste

2 tsp

ground cinnamon

1 tsp

ground ginger

1/4 tsp

ground cloves

2 cups

heavy cream

1/3 cup

chopped pecans