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Cheese Cake Company Pumpkin Cheesecake Recipe

Hello my friends, this Cheese Cake Factory copcat Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our copycat pumpkin cheesecake is amazingly delicious, and addictive, everyone will be asking for more Cheesecake Factory Pumpkin Cheesecake.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 12 Slices
Calories: 300 kcal
Course: Dessert
Cuisine: American

Ingredients

-CRUST-
  • 1/4 c butter or margarine
  • 1 1/4 c crushed ginger snaps
FILLING
  • 16 oz Cream cheese; softened
  • 2/3 c sugar
  • 2 eggs
  • 14 oz pumpkin puree
  • 3/4 ts cinnamon
  • 1/2 ts nutmeg
  • 1/2 ts ginger
  • 1/2 ts salt
GARNISH
  • Whipped Cream
  • Chocolate curls

Instructions

    Cup of Yum
  1. Preheat oven to 350F [180C].
  2. Crust – Melt the butter or margarine, either in a saucepan or in the microwave. Mix in the gingersnap crumbs until well mixed.
  3. Press the mixture into an ungreased 9×9-inch [22×22-cm] pan. Bake for 10-12 minutes
  4. Filling – in a large bowl combine the softened cream cheese and sugar; beat well.
  5. Add the eggs, one at a time; beat well after each addition.
  6. Combine the rest of the ingredients; mix well.
  7. Pour the filling mixture carefully into the prepared crust.
  8. Bake for 55 to 60 minutes or until firm. Chill.
  9. Decorate with whipped cream and chocolate curls if desired.