Thanksgiving is around the corner, and what better way to celebrate than with a pumpkin pie cheesecake? This recipe from the Cheesecake Factory is an indulgent and delicious twist on a classic dessert. With a creamy cheesecake filling and a spiced pumpkin pie layer, this dessert is sure to impress your family and friends.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 3 (8 oz.) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- Whipped cream and caramel sauce (optional)
Instructions:
- Preheat the oven to 350°F.
- Combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
- Remove 1 1/2 cups of the cream cheese mixture and spread it evenly over the graham cracker crust.
- Add the canned pumpkin, cinnamon, nutmeg, and allspice to the remaining cream cheese mixture. Mix until well combined.
- Spread the pumpkin mixture over the cream cheese layer in the springform pan.
- Bake for 1 hour, or until the cheesecake is set. Let cool to room temperature, then refrigerate for at least 3 hours before serving.
- Top with whipped cream and caramel sauce, if desired.
Nutritional Information:
Serving Size: 1 slice
Calories: 450
Total Fat: 31g
Saturated Fat: 18g
Cholesterol: 160mg
Sodium: 360mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 31g
Protein: 6g
Cooking Time:
Bake for 1 hour, then cool to room temperature and refrigerate for at least 3 hours before serving.
Equipment:
- 9-inch springform pan
- Mixing bowls
- Mixer
Serving Suggestions:
Top with whipped cream and caramel sauce for an extra indulgent dessert.
Variations:
Add a gingersnap crust for a spicier twist on this classic dessert.
Substitutions:
You can use a store-bought graham cracker crust if you’re short on time.
Storage:
Store leftovers in the refrigerator for up to 3 days.
Tips:
- Make sure your cream cheese is softened before mixing.
- Use room temperature eggs for a smoother batter.
- Let the cheesecake cool to room temperature before refrigerating to prevent cracks.
Notes:
This recipe makes one 9-inch cheesecake.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you will need to cook and puree it before using it in the recipe.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake for up to 2 months. Wrap tightly in plastic wrap and aluminum foil and thaw in the refrigerator before serving.
Can I use a different type of crust?
Yes, you can use a different type of crust, such as a chocolate cookie crust or a vanilla wafer crust.
Final Thoughts:
This pumpkin pie cheesecake recipe from the Cheesecake Factory is a decadent and delicious dessert that’s perfect for Thanksgiving or any special occasion. With a creamy cheesecake filling and a spiced pumpkin pie layer, it’s sure to be a hit with your family and friends. Give it a try and let us know what you think!