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Cheesecake Factory Pumpkin Cheesecake (Copycat) Recipe

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Cheesecake Factory Pumpkin Cheesecake (Copycat)
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Ingredients

  • 3/4 cup unsalted butter, melted (divided use)
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar (divided use)
  • 1 teaspoon salt, plus
  • 1 pinch salt (divided use)
  • 2 lbs cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 (15 ounce) can pumpkin puree
  • 6 large eggs, room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups sweetened whipped cream
  • 1/3 cup pecans, toasted and roughly chopped (I left these
  • Brush a 10 inch springform pan with some of the butter; stir
  • remaining 2 1/2 cups sugar and beat until just light, scraping down sides of
  • teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour
  • To finish, place a dollop of whipped cream on each slice and

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