Duplication is a form of flattery. Right?! Copycat Pumpkin Cheesecake is the perfect reproduction of a fan favorite. When this rendition of pumpkin and cream cheese collides on a crunchy graham cracker crust, you have reached total replication of that factory-made kind of dessert. Surprise your guests with Copycat Pumpkin Cheesecake and they will think you know the secret recipe. Well, now you almost do!
Ingredients
For the crust:
- 12 tablespoons unsalted butter, melted, plus more, to taste, for greasing the pan
- 2 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- salt, to taste
For the cheesecake:
- 4 (8-ounce) packages cream cheese, room temperature
- 2 1/2 cups sugar
- 1/4 cup sour cream
- 1 (15-ounce) can pure pumpkin
- 6 large eggs, room temperature and lightly beaten
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- water, to taste, boiling
- 2 cups sweetened whipped cream, store-bought or homemade, for serving
- 1/3 cup toasted pecans, optional, roughly chopped, for serving
Directions
Step 1 –Adjust the oven rack to the center position, then preheat the oven to 325 degrees F.
Step 2 –Use the extra butter to grease a 10-inch springform pan.
Step 3 –In a large bowl, add the remaining 12 tablespoons of butter, the graham cracker crumbs, 1/4 cup of the sugar, and the salt and stir to combine.
Step 4 –Tightly and evenly press the graham cracker mixture into the prepared springform pan.
Step 5 –Bake the crust until it is golden-brown, about 15-20 minutes.
Step 6 –Let the crust rest until it has cooled.
Step 7 –Wrap the outside of the springform pan with aluminum foil and place it in an empty large roasting pan.
Step 8 –In a large bowl, add the cream cheese and use an electric hand mixer to beat until it is smooth.
Step 9 –Add the remaining sugar to the cream cheese then scrape down the sides of the bowl. Beat until it is just lightened.
Step 10 –Add the sour cream to the cream cheese mixture and beat to combine.
Step 11 –Add the pumpkin, the eggs, the vanilla extract, the remaining 1 teaspoon of the salt, the cinnamon, the ginger, and the cloves to the cream cheese mixture and beat until just combined.
Step 12 –Evenly pour the cheesecake filling into the cooled crust.
Step 13 –Carefully pour enough of the boiling water into the roasting pan so that it comes about halfway up the sides of the springform pan. Be careful not to get the water in the cheesecake filling.
Step 14 –Bake the cheesecake until the outside edges are set and the center is still loose, about 1 hour 45 minutes.
Step 15 –Turn off the oven and briefly open the oven door to let some of the heat out.
Step 16 –Close the oven door and let the cheesecake rest, about 1 hour.
Step 17 –With the roasting pan still in the oven, carefully transfer the springform pan to a wire rack and let the cheesecake cool completely.
Step 18 –Use a butter knife to run around the edge of the cheesecake.
Step 19 –Tightly cover the cheesecake and let it chill in the refrigerator for at least 8 hours and up to overnight.
Step 20 –Let the cheesecake rest at room temperature until ready to serve, about 30 minutes.
Step 21 –Unlock and remove the springform ring.
Step 22 –Slice the cheesecake and serve it topped with the whipped cream and the pecans.
