Pumpkin Cheesecake (A Cheesecake Factory Copycat)

Ingredients

  • 1/3 cuppecans, toasted and roughly chopped
  • 2 cupssweetened whipped cream
  • ¼ teaspoonground cloves
  • 1 teaspoonground ginger
  • 2 ½ teaspoonsground cinnamon
  • 1 tablespoonvanilla extract
  • 6 largeeggs, room temperature, lightly beaten
  • + 8 more ingredients
    • 1 (15 ounce) canpumpkin puree
    • ¼ cupsour cream
    • 2 lbscream cheese, room temperature
    • 1 pinchsalt (divided use)
    • 1 teaspoonsalt, plus
    • 2 ¾ cupssugar (divided use)
    • 2 ½ cupsgraham cracker crumbs
    • ¾ cupunsalted butter, melted (divided use)

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 butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt. 3 Press mixture into bottom and up sides of pan , packing it tightly and evenly. ...

View full recipe at SpringPad

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