The Cheesecake Factory Pumpkin Cheesecake by Todd Wilbur
Indulge in the creamy, spiced perfection of "The Cheesecake Factory Pumpkin Cheesecake by Todd Wilbur," a spot-on recreation of the beloved restaurant's iconic seasonal treat. Featuring a buttery graham cracker crust and a rich, velvety filling infused with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, this cheesecake delivers all the cozy flavors of fall in every bite. With its smooth texture and balance of sweetness and spice, it's the ultimate dessert centerpiece for holiday gatherings or autumn celebrations. Topped with optional whipped cream and crushed pecans for added flair, this cheesecake is as stunning as it is delicious. Easy to make and sure to impress, it’s the perfect recipe to satisfy your pumpkin cravings while wowing your guests.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 1 cup granulated sugar
- 0.25 cup butter, melted
- 24 ounces cream cheese
- 1 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 cup whipped cream (optional, for garnish)
- 0.5 cup crushed pecans (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until evenly moistened.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add 1 cup of granulated sugar and the vanilla extract to the cream cheese, and continue beating until well incorporated.
Beat in the eggs, one at a time, making sure each egg is fully mixed before adding the next.
Stir in the canned pumpkin, cinnamon, nutmeg, and cloves. Mix until smooth and well combined.
Pour the pumpkin cheesecake batter over the prepared crust in the springform pan.
Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes, or until the edges are slightly set, but the center is still slightly jiggly.
Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly open to prevent cracking.
Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours, or overnight, to set completely.
Before serving, optionally top the cheesecake with whipped cream and crushed pecans for garnish.
Nutrition Facts
Calories |
6700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.2 g | 564% | |
| Saturated Fat | 237.7 g | 1188% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 1615 mg | 538% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 623.4 g | 227% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 496.5 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1128 mg | 87% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
