The Cheesecake Factory'S Pumpkin Ginger Cheesecake

Name: The Cheesecake Factory'S Pumpkin Ginger Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1/4 cup butter, melted; 3/4 cup graham cracker crumbs; 1/2 cup crispy crushed gingersnaps; 1 tablespoon brown sugar; 1 teaspoon cinnamon; FILLING; 1 cup whipping cream, unwhipped; 24 ounces cream cheese, softened; 1 1/2 cups sugar; 3 large eggs; 1 1/2 cups pumpkin puree; 3/4 teaspoon cinnamon; 3/4 teaspoon ginger powder; 3/8 teaspoon clove; 1/3 cup pecan halves

Servings: persons

CRUST
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon
FILLING
1 cup whipping cream, unwhipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
3/8 teaspoon clove
1/3 cup pecan halves

1
Set oven to 350 degrees (300 degrees for convection-bake oven).
2
Prepare a 10-inch springform pan.
3
To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
4
Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
5
Press the mixture into the bottom of the pan.
6
For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
7
In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
8
Add in eggs one at a time and beat the mixture until fluffy.
9
Stir in pumpkin puree, ginger, cinnamon and cloves.
10
Remove the whipped cream from the refrigerator and lightly whisk to reblend.
11
Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
12
Pour the mixture into preapred crust.
13
Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
14
Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
15
Bake for 60-70 minutes.
16
Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
17
Remove the sides of the springform pan.
18
Just before serving place the pecan halves on top of the cheescake in a ring around the edges.

1542

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CRUST, 1/4 cup butter, melted, 3/4 cup graham cracker crumbs, 1/2 cup crispy crushed gingersnaps, and more.

Yes, The Cheesecake Factory'S Pumpkin Ginger Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!