The Cheesecake Factory Pumpkin Cheesecake Recipe
"This was in the October 29,2008 Food section of the Houston Chronicle and was proclaimed "holiday worthy"! Preparation time does not include chill time."
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Cooking tools:
- Springform pan
- Roasting pan
- Cooling rack
- Pastry brush
- Hand mixer
- Pot
- Aluminum foil
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Stove
- Oven
- Refrigerator
Ingredients
- 34 cups Unsalted butter, melted (divided use)
- 14 cups Graham cracker crumbs
- 36 cups Sugar (divided use)
- 1 tsp Salt, plus 1 pinch Salt (divided use)
- 2 lbs Cream cheese, room temperature
- 14 cups Sour cream
- 1 (15 ounce) can pumpkin puree
- 6 Large eggs, room temperature, lightly beaten
- 1 tbsp Vanilla extract
- 14 tsp Ground cinnamon
- 1 tsp Ground ginger
- 14 tsp Ground cloves
- 2 cups Sweetened whipped cream
- 13 cups Pecans, toasted and roughly chopped
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