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Copycat The Cheesecake Factory Pumpkin Cheesecake Recipe

Jessica McCoy
  • 160 minutes
  • Serves 16

INGREDIENTS

12 tbsp

melted unsalted butter

2 1/2 cups

graham cracker crumbs

2 3/4 cups

sugar

1 tsp

salt, plus a pinch

2 lb

room temperature cream cheese

1/4 cup

sour cream

1 15 ounce can

pure pumpkin

6

large room temperature, lightly beaten eggs

1 tbsp

vanilla extract

2 1/2 tsp

ground cinnamon

1 tsp

ginger, ground

1/4 tsp

cloves, ground

2 cups

whipped cream, sweetened

1/3 cup

roughly chopped, toasted pecans