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Cloned Cheesecake Factory Pumpkin Cheesecake

You’ve asked for it, and I’ve got it. I love when viewers ask me to clone a favorite famous recipe, and it’s not easy. Trying to tweak homemade items to taste like the commercial brand takes patience, but I’m happy to report my testing paid off. I’m talking about my clone of The Cheesecake Factory’s Pumpkin Cheesecake. I’ve put the cheesecakes side by side for taste testing and the only difference my family noticed was that the Cheesecake Factory’s was higher in volume. It’s taken a bunch of tries, but I do think I’ve come up as close as possible to this awesome dessert.

And as I always say, it’s easiest to just go to this wonderful restaurant and pick up a piece, or a whole pie. But if you want to save on the holiday budget and create it yourself, try this!

I am using Kroger’s products here – using Kroger’s fine dairy products allows you to enjoy this elegant dessert without breaking the budget.

Crust:
1-1/2 cups graham cracker crumbs
1 tablespoon or so of sugar
1/2 to 1 teaspoon cinnamon
5 tablespoons melted butter

Mix until crumbly, not pasty. Pat into 9” springform pan going up the sides a bit. Set aside while making filling:

Filling:
1 pound cream cheese, room temperature
1 cup sour cream
1-1/4 cups sugar
1 teaspoon vanilla
3 tablespoons brown sugar
1 can, approx. 15 oz, pumpkin puree
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
4 eggs, lightly beaten

Preheat oven to 350. Beat cream cheese, sour cream, sugar and vanilla until smooth. Add pumpkin and spices and blend. Add eggs and blend until mixed. Pour into pan. Bake 40-45 minutes until center is almost set but still wobbly. Turn oven off but leave cheesecake in with oven door shut for 30 minutes more. This will finish the baking process and prevent a lot of “cracking” on top. Refrigerate several hours or up to 2 days to complete firming up of cheesecake. Garnish with whipped cream and nuts if you like. Serves 10-12.