Cheesecake Factory's Pumpkin Cheesecake Recipe
Graham Crackers, Sugar, Cinnamon, and Melted Butter.
Make the Crust
Mix all ingredients in a bowl or a food processor.
Prepare the Pan
Press the crumbs onto the bottom of a springform pan and bake for 10 minutes. Allow to cool then wrap the bottom and sides in foil.
Cream Cheese, Eggs, Vanilla, Pumpkin Puree, Pumpkin Spice, Heavy Cream, Sour Cream.
Beat Cream Cheese
Beat the cream cheese in a stand mixer for 4-5 minutes.
Beat in the sugar, vanilla, pumpkin puree, and pumpkin spice.
Finish the Batter
Gently mix in the sour cream and heavy cream.
Bake in a Water Bath
Bake the cheesecake in a water bath for 90 minutes.
Cool the Cheesecake
Refrigerate the cheesecake for at least 4 hours.
Whipped Cream Ingredients
Heavy Cream, Sugar, White Chocolate Instant Pudding Mix.
Whip all of the ingredients in a stand mixer until thickened.
Make a man of tin
Add the whipped cream to a piping bag with a star tip and pipe swirls onto the cheesecake.
Serve the Cheesecake!
Cut and serve your pumpkin cheesecake! Swipe up for more detailed instructions.