COPYCAT THE CHEESECAKE FACTORY PUMPKIN CHEESECAKE RECIPE

INGREDIENTS

• 12 tablespoons melted unsalted butter
• 2 1/2 cups graham cracker crumbs
• 2 3/4 cups sugar
• 1 teaspoon salt, plus a pinch
• 2 pounds room temperature cream cheese
• 1/4 cup sour cream
• 1 15-ounce can pure pumpkin
• 6 large room temperature, lightly beaten eggs
• 1 tablespoon vanilla extract
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ginger, ground
• 1/4 teaspoon cloves, ground
• 2 cups whipped cream, sweetened
• 1/3 cup roughly chopped, toasted pecans

INSTRUCTIONS

1. Preheat oven to 325 degrees Fahrenheit with rack in the center position.
2. Using some of the butter, coat a 12-inch spring-form pan.
3. In a bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 cup of the sugar and a pinch of salt.
4. Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan. Alternatively, you can pack a thicker firm crust just on the bottom of the pan.
5. Bake for 15 to 20 minutes, until golden brown.
6. ...........
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