Pumpkin Cheesecake (A Cheesecake Factory Copycat) Recipe

Ingredients

• 3/4 cup unsalted butter, melted (divided use)
• 2 1/2 cups graham cracker crumbs
• 2 3/4 cups sugar (divided use)
• 1 teaspoon salt, plus 1 pinch salt (divided use)
• 2 lbs cream cheese, room temperature
• 1/4 cup sour cream
• 1 (15 ounce) can pumpkin puree
• 6 large eggs, room temperature, lightly beaten
• 1 tablespoon vanilla extract
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 cups sweetened whipped cream
• 1/3 cup pecans, toasted and roughly chopped

Instructions

1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Brush a 10-inch springform pan with some of the melted butter.
3. Stir the remaining butter into the graham cracker crumbs with 1/4 cup sugar and a pinch of salt.
4. Press the mixture into the bottom and up the sides of the pan, packing it tightly and evenly.
5. Bake until golden brown, about 15 to 20 minutes. Cool on a rack.
6. Wrap the outside of the springform pan with heavy-duty foil and place it in a roasting pan.
7. Bring a medium pot of water to a boil.
8. In the meantime, beat the cream cheese (2 lbs) with a mixer until smooth; add the remaining 2 1/2 cups of sugar and beat until just light, scraping down the sides of the bowl and beaters as needed.
9. Beat in the sour cream, then add the pumpkin puree (15 ounces), lightly beaten eggs (6), vanilla extract (1 tablespoon), 1 teaspoon of salt, cinnamon (2 1/2 teaspoons), ginger (1 teaspoon), and cloves (1/4 teaspoon), beating until just combined; pour the batter into the cooled crust.
10. Without pulling the oven rack out, gently place the roasting pan in the oven and pour boiling water into the roasting pan until it comes halfway up the side of the springform pan.
11. Bake until the outside of the cheesecake is set but the center is still loose, about 1 hour and 45 minutes.
12. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour.
13. Carefully remove the cheesecake from the roasting pan and cool on a rack.
14. Run a knife around the edges of the springform pan, cover, and refrigerate for at least 8 hours or overnight.
15. Bring the cheesecake to room temperature for 30 minutes before serving.
16. Unlock and remove the springform ring. To finish, place a dollop of whipped cream on each slice and sprinkle with toasted pecans.