Considering how this a popular favorite at the Cheesecake factory, there isn’t much to say about this cheesecake. My words probably wouldn’t do it justice anyway. So instead, I’ll just tell you about the greatest $16 investment I ever made and that is an…
I’ve made cheesecake twice before. Each time, it’d literally take over an hour because my fingers would be clasped between two way-too-short forks, attempting to beat the leaving daylights out of the cream cheese. The mixer took me literally five minutes.
Sabrina, this is for you. Remember how we were talking about how much our time is worth? Assuming that you work 50 hours a week for 48 weeks, adjusting for taxes, your hourly worth would be roughly $20.42.
Now, now, I know that we can’t all have the same hourly worth as Sabrina, but if Sabrina were me, she’d recoup the cost of the electric handmixer with one cheesecake.
Lesson of the day? I should have gotten a handmixer a long time ago.
Surprisingly, this recipe isn’t as unhealthy as you’d think it’d be. Only 3 packets of cream-cheese (yeah only!), 1 cup of sugar (which I reduced down to 3/4th cup), and 3 eggs! I adapted the recipe by adding a few more spices and omitted the sugar from the graham cracker crust. Honestly, you don’t even miss the sugar. I also made it two layered, an attempted to make it look pretty. See the orange to the white to the brown? Yep!
The Cheesecake Factory Pumpkin Cheesecake
(Adapted to be less sweet)
- 1 1/2 cups graham crumbs
- 5 Tbsp. butter, melted
- 3- 8oz.pkgs. cream cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. pumpkin spice
- Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 min. at 350. Set aside. (If you don’t bake it, the crust will come out a bit more “mushy.” It’s still actually quite delicious, it just depends on what you prefer- a crumbly graham cracker crust or a softer one)
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Set aside 1/4th of the batter. Add pumpkin, eggs, nutmeg, cinnamon, and pumpkin spice. Beat until smooth and creamy.
Then, take that original cheesecake batter and pour it into the pan first. Make sure it coats the crust in an even layer. Then pour the second layer, also making sure that it evenly coats the first layer. If you want to make swirling effects, save a bit of the white batter and pour in little droplets onto the surface of the pumpkin batter. Then take a toothpick and swirl.
To ensure that the cheesecake does not crack, I’d suggest baking it in a water bath. Fit the cheesecake into a larger tray and fill that tray with hot, boiling water. In other words, its as if the cheesecake is taking a “bath.” The water should NOT leak into the cheesecake pan.
Bake for 60-70 min or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.