{"id":11046,"date":"2021-09-01T04:00:37","date_gmt":"2021-09-01T08:00:37","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=11046"},"modified":"2024-12-17T11:22:58","modified_gmt":"2024-12-17T15:22:58","slug":"cheesecake-factory-pumpkin-cheesecake-copycat","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/cheesecake-factory-pumpkin-cheesecake-copycat\/","title":{"rendered":"Cheesecake Factory Pumpkin Cheesecake Recipe"},"content":{"rendered":"\n

Considering making the Cheesecake Factory Pumpkin Cheesecake Recipe at home instead of heading to the restaurant? You’ll be happy you did! It’s easier to make than you might think, and it really does taste just as good as the original. Plus you’ll be saving on money, calories, and time.<\/strong><\/p>\n\n\n\n

Fall is finally here, which means it’s time to make all the Fall goodies! This Pumpkin Roll Layer Cake<\/a> and Pumpkin Cinnamon Roll Cake<\/a> are both at the very top of my list. And, of course, this Pumpkin Cheesecake recipe is a must bake as well. <\/p>\n\n\n\n

The Cheesecake Factory is a popular restaurant chain known for their delicious cheesecakes. One of the most popular flavors is pumpkin, and now you can make it at home with this easy recipe. It’s perfect for Thanksgiving or any other special occasion. Best of all, it’s a lot easier to make than you might think!<\/p>\n\n\n

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\"Cheesecake<\/figure><\/div>\n\n\n

Ingredients & Supplies<\/span><\/h2>\n\n\n\n

Great ingredients and the right tools make all the difference in any recipe. Here are the ones I recommend for this Pumpkin Factory Cheesecake Recipe:<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

\u25a2 graham cracker crumbs<\/p>\n\n\n\n

\u25a2 butter<\/p>\n\n\n\n

\u25a2 sugar<\/p>\n\n\n\n

\u25a2 cream cheese<\/p>\n\n\n\n

\u25a2 vanilla<\/p>\n\n\n\n

\u25a2 canned pumpkin puree<\/a><\/p>\n\n\n\n

\u25a2 eggs<\/p>\n\n\n\n

\u25a2 pumpkin pie spice<\/p>\n\n\n\n

How to Make Pumpkin Cheesecake Just Like The Cheesecake Factory<\/span><\/h2>\n\n\n\n

\u278a Start with this perfect graham cracker crust<\/a>. It’s buttery and delicious and the perfect vessel for this epic cheesecake filling. I suggest doubling the recipe for the crust if you want to make it nice and thick and pressed all the way up the sides of the cake pan (unlike the picture below which was made for a pie) .<\/p>\n\n\n

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\"Cheesecake<\/figure><\/div>\n\n\n

\u278b Bring all of your cold ingredients to room temperature. This is absolutely essential when it comes to achieving the unmistakable creamy texture of a Cheesecake Factory cheesecake. It will also help prevent cracks forming along the top of the cheesecake.<\/p>\n\n\n\n

\u278c Bake the cheesecake in a water bath. Yes, it’s a little bit of a hassle. But the extra step is totally worth it! Your efforts will be rewarded with an unbelievably smooth, creamy, perfectly baked cheesecake texture all the way through. Once cooled it will slice like a dream and won’t crack on top.<\/p>\n\n\n

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\"Cheesecake<\/figure><\/div>\n\n\n

Why Does Cheesecake Need a Water Bath?<\/span><\/h2>\n\n\n\n

Why does cheesecake need a water bath? I think this question is best answered by talking about what happens when a cheesecake is baked without<\/em> a water bath. A cheesecake baked with no water bath is oftentimes not cooked evenly throughout the cake, which means some parts of it may still be loose, like batter. Meanwhile other parts of the cake are overdone, which results in an unpleasant curdled texture. Additionally, you can basically count on a cracked top if you don’t use a water bath.<\/p>\n\n\n\n

All that being said… you can<\/em> bake a good cheesecake without a water bath. I’ve done it plenty of times, and it’s fine<\/em>. But if you want a cheesecake that compares with likes of a Cheesecake Factory cake, you’ll definitely want to use a water bath!<\/p>\n\n\n\n

And if you’d rather just forget about baking a cheesecake altogether (I totally get it)– try my No Bake Pumpkin Cheesecake<\/a> instead!<\/p>\n\n\n

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\"Cheesecake<\/figure><\/div>\n\n\n
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Tips for the Perfect Pumpkin Cheesecake<\/h2>\n\n\n\n

\u2713 Use real, full fat cream cheese that comes in the shape of a brick. Don’t use cream cheese spread, reduced fat cream cheese, or neuf\u00e2tel cheese.<\/p>\n\n\n\n

\u2713 You really do need to bring all of the cold ingredients to room temperature before mixing. This helps them to incorporate better, which makes the texture smoother. And it also prevents over-mixing the eggs, which helps prevent cracks and weird air pockets in the cake.<\/p>\n\n\n\n

\u2713 Bake the cheesecake in a water bath. Scroll up if you missed this part of the post.<\/p>\n\n\n\n

\u2713 Allow the cheesecake to cool in the oven for a full hour– don’t cheat! This helps the cheesecake finish baking completely without over<\/em>baking, so that you have a perfectly consistent texture all the way through. It also helps prevent cracking on the top of the cheesecake, since cracks often occur when the cheesecake changes temperature too quickly (for example, going directly from the hot oven to room temperature or colder). <\/p>\n\n\n\n

\u2713 When adding eggs to a cheesecake mixture, always add them one at a time and mix well after each addition. Failure to do so can cause your cheesecake to crack on top.<\/p>\n\n\n\n

\u2713 Don’t overmix your cheesecake filling once all the ingredients have been added – just mix until everything is combined and there are no more lumps. Overmixing can result in a tough, dry cheesecake.<\/p>\n\n\n\n

\u2713 Allow your cheesecakes to cool at room temperature for an hour or two, then place in fridge overnight (or up to three days) before serving so they can set properly and develop a smooth texture.<\/p>\n<\/blockquote>\n\n\n\n

Cheesecake FAQ:<\/span><\/h2>\n\n\n\n
What type of milk should I use for this recipe?<\/strong>

Use whatever kind you have on hand! Whole, low fat or skim milk will all work, as long as it’s at room temperature.<\/p> <\/div>

Can I use Greek yoghurt instead of sour cream?<\/strong>

Yes! Just make sure your yogurt is plain and unsweetened before using it in this recipe. You can also use any type of full-fat yogurt you like (e.g., Greek, natural).<\/p> <\/div>

What can I use if I don’t have vanilla extract?<\/strong>

You can substitute the extract with one teaspoon of vanilla bean paste or powder instead.<\/p> <\/div>

Can I make this cheesecake ahead of time?<\/strong>

Yes! Just store it in an airtight container for up to three days before serving.<\/p> <\/div>

Is this cheesecake freezer friendly?<\/strong>

Yes, it is! Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing. It will keep for up to two months.<\/p> <\/div> <\/div>\n\n\n\n

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Cheesecake Factory Cheesecake Serving Suggestions<\/span><\/h2>\n\n\n\n

For the ultimate copycat experience, serve this cheesecake with two HUGE swirls of my favorite stabilized whipped cream<\/a>.<\/p>\n\n\n\n

I also highly, highly <\/em>recommend topping your slice with caramel sauce and milk chocolate Heath bits (in addition to the whipped cream, obviously \u30c4<\/strong> ).<\/p>\n\n\n