Cheesecake Factory Pumpkin Ginger Cheesecake Recipe
Serves/Makes: 8
Ingredients:
# **Crust***
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
# **Filling***
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cup sugar
3 large eggs
1 1/2 cup mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Directions:
Preheat the oven to 325 F or 300 F in convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate
heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a
medium bowl. Add the melted butter and mix together with a fork. Line bottom and
side of 10" springform pan with parchment or wax paper. Spray with nonstick pan
spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks
form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer
until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time,
and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon,
ginger and cloves. Remove the whipped cream from the refrigerator and whisk
lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into
the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap
one continuous sheet of aluminum foil around the springform pan and press
firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the
spring from pan. Bake for 60-70 minutes.Cool the cheesecake to room temperature,
then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of
the springform pan. Just before serving, place the pecan halves on top of the
cheesecake, in a ring around the edges, to garnish.
This recipe for Cheesecake Factory Pumpkin Ginger Cheesecake serves/makes 8.