PUMPKIN CHEESECAKE – A CHEESECAKE FACTORY MENU FAVORITE

I used a 10 inch pan and it turned out perfect. So creamy and delicious! I always bring my ingred to room temp, no cracks and looked beautiful. Directions are a little confusing, had to read the directions a couple of times!


COPYCAT THE CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE

INGREDIENTS
12 tablespoons melted unsalted butter
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
1 teaspoon salt, plus a pinch
2 pounds room temperature cream cheese
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large room temperature, lightly beaten eggs
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ginger, ground
1/4 teaspoon cloves, ground
2 cups whipped cream, sweetened
1/3 cup roughly chopped, toasted pecans

INSTRUCTIONS
  1. Preheat oven to 325 degrees Fahrenheit with rack in the center position.
  2. Using some of the butter, coat a 10-inch springform pan.
  3. get the full recipes @ allshecooks.com

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