California Pizza Kitchen Pumpkin Cheesecake
User Reviews
4.8
18 reviews
Excellent
California Pizza Kitchen Pumpkin Cheesecake
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A delicious copycat recipe that captures the rich, spiced flavor of CPK's seasonal favorite dessert.
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Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 22 sheets
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 24 ounces cream cheese
- 1 1/2 cups dark brown sugar
- 1 tablespoon all-purpose flour plus
- 2 teaspoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup sour cream plus
- 2 tablespoon sour cream
- 3 eggs
- 2 teaspoon vanilla extract
- 1 1/4 cups canned pumpkin puree
Instructions
To Make the Crust
- Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture. Add the sugar and pulse to combine.
- While the machine is running, slowly pour the melted butter into the feed tube and continue processing just until the mixture forms a soft mass. Remove the mixture from the processor and firmly press it into the base of a 9-inch springform pan, making sure to spread it evenly.
To Make the Cheeecake
- Preheat the oven to 350 degrees.
- Using your electric mixer’s flat beater attachment, beat the cream cheese in the mixing bowl until it softens, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula.
- Add in the brown sugar and continue beating until the sugar is thoroughly incorporated and the mixture is creamy.
- In a separate small bowl, combine the flour, cardamom, cinnamon, ginger, cloves, and nutmeg.
- Beat the cream cheese mixture and the flour mixture together with a stand mixer until they are thoroughly combined. Pause occasionally to scrape down the sides of the bowl.
- Beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition.
- Add the vanilla and pumpkin and beat until thoroughly combined.
- Pour the filling into the crust in the prepared springform pan and place on the center rack of your oven. Bake for 1 hour. Test to see if the cheesecake is done by gently shaking the pan to see if the center has almost firmed up - a sign of doneness. (Alternatively, use an instant-read thermometer, which should register 180 degrees.) The cheesecake may require up to 20 minutes more baking time. (See above paragraph on How to Tell When a Cheesecake is Done or watch this video.)
- When the cheesecake is done, allow it to cool. Place in the refrigerator overnight prior to removing the sides of the pan. Use a sharp knife to cut the cheesecake into thick slices. Click here to see how to remove your cheesecake from the springform pan.
Notes
- Be sure to refrigerate the cheesecake after serving it.
- You may want to serve this cheesecake with whipped cream.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Cholesterol
97mg
(32%)
Sodium
220mg
(9%)
Potassium
171mg
(5%)
Fiber
0g
(0%)
Sugar
26g
(52%)
Vitamin A
3825IU
(77%)
Vitamin C
0.9mg
(1%)
Calcium
95mg
(10%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 97mg | 32% |
| Sodium | 220mg | 9% |
| Potassium | 171mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 26g | 52% |
| Vitamin A | 3825IU | 77% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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