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The Cheesecake Factory's Pumpkin Ginger Cheesecake

Source of Recipe

Unknown


Recipe Introduction

This is the exact recipe and method for the Cheescake Factory's popular Pumpkin Ginger Cheescake! I made this recently as a test-run for the holidays, it is one of the very best cheescakes I have made as yet and I have made many over the years, I am so happy to have this recipe given to me! I did increase the brown sugar to 3 tablespoons in the crust and also increased the white sugar slightly for the filling, just personal taste.

List of Ingredients

The Cheesecake Factory's Pumpkin Ginger Cheesecake


CRUST
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon
FILLING
1 cup whipping cream, un-whipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
3/8 teaspoon cloves
1/3 cup pecan halves


Recipe



Set oven to 350 degrees (300 degrees for convection-bake oven).

Prepare a 10-inch springform pan.

To make the crust; in a bowl place the melted butter with graham
cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.

Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.

Press the mixture into the bottom of the pan.

For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.

In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.

Add in eggs one at a time and beat the mixture until fluffy.

Stir in pumpkin puree, ginger, cinnamon and cloves.

Remove the whipped cream from the refrigerator and lightly whisk to re-blend.

Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.

Pour the mixture into prepared crust.

Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.

Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.

Bake for 60-70 minutes.

Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.

Remove the sides of the springform pan.

Just before serving place the pecan halves on top of the cheescake in a ring around the edges.