🧡 Cheesecake Factory copycat

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 12-inch spring-form pan.

3 In a bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 cup of the sugar and a pinch of salt.

4 Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan. Alternatively, you can pack a thicker firm crust just on the bottom of the pan.

5 Bake for 15 to 20 minutes, until golden brown.

6 After cooling on a rack, wrap the outside of the spring-form pan with aluminum foil.

7 Place the wrapped pan into a roasting pan.

8 In a medium pot, bring water to a boil.

9 While waiting for water to boil, using a mixer; beat the cream cheese until smooth

Recipe is from Allshecooks.com.

Every year my husband begs me to make this scrumptious dessert. I make several different cheesecakes a year but he says this is his absolute favorite.

Don’t let all the steps scare you away because it’s not as complicated as it looks and it is totally worth the effort. Even my picky in-laws raved about how tasty it was. 😉

If anyone tries it let me know how it turns out for you. ❤️