Pumpkin Cheesecake Recipe From the Cheesecake Factory Pumpkin

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

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In a bowl of a stand mixer or in a large bowl, cream together 3 packages of cream cheese until light and fluffy and no chunks remain. Add in the sugar as well as the vanilla extract and mix. Add.

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Pumpkin puree: A pumpkin cheesecake isn't complete without pumpkin! Use a 15 oz. can of pumpkin puree in this cheesecake. Pumpkin spice: Another necessary ingredient is the spiced element to this cheesecake. Add in store bought pumpkin spice or make your own! Sugar: I use a mix of brown sugar and white sugar in this cheesecake. For that.

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Pumpkin Cheesecake. [1] Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy. [2] Add the sugar to the cream cheese and beat for another 3 minutes. [3] Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.

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Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl. Mix until smooth using an electric mixer (remove the lumps but don't over-mix). Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the mixture into the graham cracker crust. Bake for 60-70 minutes.

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Keep oven at 325°F. In a mixing bowl, briefly beat the (room temperature) cream cheese to quickly soften it up. In a separate small bowl, whisk together the sugar, cornstarch, and pumpkin pie spice. Then add it into the mixing bowl and combine well with the cream cheese.

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Bake for 5 minutes, then allow to cool completely before filling it. Make the filling: in a large bowl, combine the remaining sugar, cream cheese, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, and pumpkin pie spice. Mix until smooth.

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Pour into crust. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set. Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

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In a large bowl, combine the cream cheese, 1 cup of sugar, and vanilla. Mix until smooth. 5. Add the pumpkin, eggs, cinnamon, nutmeg and all spice. Mix until smooth and creamy. 6. Pour the filling into the pan. Bake for 60 to 70 minutes. Remove from the oven and allow the cheesecake to cool.

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An essential step. Two, the rest of the butter goes into the bowl with the graham cracker crumbs and a little bit of sugar. Make sure to be careful on this step--the sugar in the recipe is divided, with a small part of it going into the crust and the rest going into the pumpkin cream cheese mixture.

EASY Cheesecake Recipe (Cheesecake Factory Copycat)

1. Preheat oven to 325 degrees and grease a 10 inch springform pan. 2. CRUST: combine melted butter, graham cracker crumbs, sugar and salt. Dump into prepared pan and firmly press into the bottom of the pan and halfway up the sides. Try to make the crust evenly thick everywhere.

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Grease a 9 inch cake pan or springform pan. Press graham cracker mixture into the bottom. Refrigerate for ~30 minutes or until set. In a large bowl, mix cream cheese, brown sugar, and white sugar until light and smooth. Stir in pumpkin, vanilla, and pumpkin pie spice until fully combined. Whip heavy cream until stiff peaks form.

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The pumpkin pecan cheesecake takes that up a notch with a layer of pecan pie underneath the cheesecake all wrapped in a pastry crust and topped with caramel, pecans, and whipped cream. The pumpkin.

Pumpkin Cheesecake Recipe From the Cheesecake Factory Pumpkin

Press the mixture onto the bottom and sides of an 8-inch springform pan. Bake for 5 minutes. Set aside. Make the cheesecake filling: in a large bowl, beat together softened cream cheese, sugar, and vanilla with an electric mixer at medium speed until smooth and well-combined, about 1-2 minutes.

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Bake for 5 minutes at 350. Set aside. Combine cheese, sugar, and vanilla in a large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, and beat till smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then.

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Pumpkin cheesecake is good for up to 5 days in the fridge. If you freeze it, you can keep the no-bake treat for up to 3 months. This is great news if you don't plan on enjoying the dessert right.