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The Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

November 8, 2018 by Mommy Evolution 89 Comments

Even though this is supposed to be a “copycat recipe” of The Cheesecake Factory Pumpkin Cheesecake, it’s superior in many ways because you choose where the ingredients come from, and you know they’re the fresh and the real thing.

This cheesecake is probably one of my most popular recipes — and for good reason — it’s AMAZING!

This post contains affiliate links.

CHEESECAKE FACTORY PUMPKIN CHEESECAKE COPYCAT RECIPE Mommy Evolution

It’s really hard to properly enjoy a dessert like this after a full meal.

That’s why they hope you’ll spend 6-8 bucks on a slice, or better yet take home a whole cake.

But you can make it at home for a fraction of the cost, and you can be assured that your ingredients are the freshest and healthiest too.

I remember the first time I discovered these cheesecakes.

My mom and I had gone out to lunch.

We were waiting for a table.

And there, in the waiting area, was that magnificent glass case full of cheesecakes. 

I had no idea you could buy a full cheesecake! But the price was … well… whew!

So make your own at home and enjoy the flavors of the Cheesecake Factory pumpkin cheesecake without the price.

Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

Ingredients:

Pumpkin-Cheesecake

  • 12 tablespoons melted unsalted butter
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar
  • Salt
  • 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

For wonderful baking wear, consider the following affiliate links:

Directions for Cheesecake Factory Pumpkin Cheesecake: 

1. Preheat oven to 325 degrees Fahrenheit with rack in the center position.

2. Using some of the butter, coat a 10-inch springform pan.

3. In a mixing 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.

5. Bake for 15 to 20 minutes, until golden brown.

6. After cooling on a rack, wrap the outside of the springform pan with aluminum foil.

7. Place the wrapped pan into a roasting pan.

8. In a medium pot, bring water to a boil.

9. While waiting for water to boil, using a mixer; beat the cream cheese with a mixer until smooth.

10. Add the rest of the sugar and beat until just light.

Scrape down bowl sides and beaters as needed.

11. Whip in the sour cream.

12. Add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices.

13. Whip until just mixed and once done, pour into the cooled crust.

Pumpkin Cheesecake

14. Without pulling the rack out, gently place the roasting pan in the oven.

15. Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.

16. Bake the cake about 1 hour 45 minutes, or until the outside of the cheesecake sets but the center is still loose.

17. Turning off the oven; open the door briefly to let out some heat.

18. After leaving the cheesecake in the oven for 1 more hour, carefully remove the springform pan from the roasting pan.

19. Cool on a rack for at least an hour.

20. Run a knife around the edges to loosen it somewhat, and then cover pan and place in refrigerator for at least 8 hours or even overnight.

21. 60 minutes before serving, bring the cheesecake to room temperature.

22. Unlock and remove the springform ring.

23. Place a spoonful of the whipped cream on each slice.

24. Top with a sprinkle of the toasted pecans.

Find even more inspiring recipes like this Cheesecake Factory Pumpkin Cheesecake on Mommy Evolution!

For more cheesecake-inspired recipes, consider the following affiliate links:

Shipping is FREE with Amazon Prime or $35+ orders. Sign up for a FREE 30-Day Amazon Prime Trial HERE. Along with FREE shipping you will get access to thousands of movies, tv shows, books and music for FREE!

Yield: 12

The Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

The Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

Love The Cheesecake Factory's Pumpkin Cheesecake? Then you'll love this Pecan-Topped Pumpkin Cheesecake Copycat Recipe!

Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes

Ingredients

  • 12 tablespoons melted unsalted butter
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar
  • Salt
  • 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 10-inch springform 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.
  5. Bake for 15 to 20 minutes, until golden brown.
  6. After cooling on a rack, wrap the outside of the springform pan with aluminum foil.
  7. Place the wrapped pan into a roasting pan.
  8. In a medium pot, bring water to a boil.
  9. While waiting for water to boil, using a mixer; beat the cream cheese until smooth.
  10. Add the rest of the sugar and beat until just light. Scrape down bowl sides and beaters as needed.
  11. Whip in the sour cream.
  12. Add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices.
  13. Whip until just mixed and once done, pour into the cooled crust.
  14. Without pulling the rack out, gently place the roasting pan in the oven.
  15. Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
  16. Bake the cake about 1 hour 45 minutes, or until the outside of the cheesecake sets but the center is still loose.
  17. Turning off the oven; open the door briefly to let out some heat.
  18. After leaving the cheesecake in the oven for 1 more hour, carefully remove the springform pan from the roasting pan.
  19. Cool on a rack for at least an hour.
  20. Run a knife around the edges to loosen it somewhat, and then cover pan and place in refrigerator for at least 8 hours or even overnight.
  21. minutes before serving, bring the cheesecake to room temperature.
  22. Unlock and remove the springform ring.
  23. Place a spoonful of the whipped cream on each slice.
  24. Top with a sprinkle of the toasted pecans.
© Mommy Evolution
Cuisine: American

 

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Filed Under: Cake Recipes, Fall, Recipes

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Comments

  1. Suheiry Feliciano says

    November 18, 2014 at 3:25 pm

    Oh my goodness. This combines so many of my favorite things. I’m pinning this, and I’m actually going to try making it.

    Reply
    • Jennifer says

      November 18, 2014 at 3:53 pm

      Hee hee. Your family will thank you. This cheesecake really is quite delicious. Have fun making it and be sure to come back and tell me how you liked it 🙂

      Reply
      • Darla says

        November 24, 2016 at 1:20 pm

        Followed directions exactly…. cake is not cooked through?! ?

        Reply
        • The Jenny Evolution says

          November 27, 2016 at 9:55 am

          I would definitely check your oven settings… cheesecake it very finicky. If your oven isn’t getting to the set temperature, it makes a big difference. (We had an oven that was consistently about 10 degrees cooler than what we were setting it for….)

          Reply
        • Adrienne dickey says

          November 22, 2017 at 11:05 pm

          I am having the same issue. My oven is brand new and electric. Could it be because electric isn’t as hot as a gas oven? At 1 45 minutes it looks like my whole cake is set but when I cut into it its not done. Should I leave it in longer?

          Reply
          • Paula F. says

            November 11, 2018 at 12:10 pm

            It’s not the electric. It’s your oven. Get a oven gauge, turn your oven on 350°F, set or hang gauge in oven. When oven gets to 350°F check your guage. More than likely your oven heat isn’t as hot as what you set it as. It’s easy to fix. Google on how to get your electric oven higher. That’ll fix your problem! That’s what I had to do!!

          • Shelley says

            August 18, 2019 at 2:00 pm

            Its not your oven, or the temp. Cheesecake doesn’t get it’s creamy texture until it cools completely, and sets. Bake it according to instructions. The cake shoupd still feel liquidy/jiggly in the center when you take it out of the oven. Let it cool in the turned off oven for 1 hour. Then, place it on a cooling rack for 1 hour. Then, place in refrigerator for 6-8 hours, and that’s where the magic happens.

  2. jess hackett says

    November 18, 2014 at 9:52 pm

    cant wait to try this

    Reply
    • Jennifer says

      November 19, 2014 at 8:09 am

      Please do! And be sure to let me know how you liked it 🙂

      Reply
  3. Audrey says

    October 20, 2015 at 5:44 pm

    Cheesecake? Pecans? SWOOON!

    Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.

    Reply
    • Jennifer Hughes says

      October 21, 2015 at 8:29 am

      Ha! It is a fabulous combination…. and the holidays are the perfect time to indulge 😀

      Reply
  4. Felecia says

    October 21, 2015 at 8:27 am

    Hi Jenny! Wow! The cheesecake looks delicious! I sure wished my family liked pumpkin! I need to find someone who will help me eat this so I can make it! Thanks for sharing! Blessings from Bama!

    Reply
    • Jennifer Hughes says

      October 21, 2015 at 8:36 am

      They don’t like pumpkin! Oh that is a tragedy. I guess you’ll just have to eat the whole darn thing yourself 😉

      Reply
  5. Chelsea @ The Johnsons Plus Dog says

    October 26, 2015 at 12:25 am

    I love the Cheesecake Factory! Thanks for sharing at the #HomeMattersParty – hope to see you again next week.

    Reply
  6. Theresa @DearCreatives says

    October 27, 2015 at 11:41 pm

    Thanks for sharing at the Inspiration Spotlight party. Shared. Have a great rest of your week.

    Reply
  7. Sharon says

    November 9, 2015 at 7:09 pm

    This looks great. However I’m not a fan of cloves. Any substitutes? Thanks

    Reply
    • The Jenny Evolution says

      November 9, 2015 at 9:30 pm

      I can’t really say there’s any substitute for cloves. But I did see on a couple of recipe message boards that people skip the cloves sometimes and their pumpkin recipes still turn out tasty.

      Reply
      • nancy whitehead says

        January 26, 2018 at 6:35 pm

        You can use Nutmeg instead of or with Cloves I usually use both.I have not had any complaints so far ..

        Reply
        • The Jenny Evolution says

          February 11, 2018 at 5:02 pm

          Great tip. Folks always have their own stylized taste.

          Reply
  8. Jami anderson says

    November 19, 2015 at 11:30 pm

    Can this be frozen?

    Reply
    • The Jenny Evolution says

      November 20, 2015 at 10:03 am

      I don’t see why not! Just be sure to leave enough time for de-thawing. There’s nothing like cutting into the cheesecake and discovering the center is still frozen. ha!

      Reply
  9. Jessyka says

    November 25, 2015 at 4:03 pm

    I don’t have a 10 inch Springform pan.. can I Bake this in a 9 inch? If so how long do I bake this for? Thanks in advance!

    Reply
    • The Jenny Evolution says

      November 26, 2015 at 1:42 pm

      I don’t know why you couldn’t bake this is a 9-inch springform… but I don’t know the exact baking timing. I would try it and watch carefully to make sure it doesn’t get overdone.

      Reply
  10. Vanessa says

    December 24, 2015 at 1:21 pm

    I work at the cheesecake factory in the bakery and I have to say this is very very close to our pumpkin cheesecake!

    Reply
    • The Jenny Evolution says

      December 26, 2015 at 3:16 pm

      Hahah! Thanks for letting me know my recipe is so close!

      Reply
  11. pentastarr says

    September 6, 2016 at 5:44 pm

    Hello,
    I have always made my cheesecakes in a 3 inch round cake pan…never had any issues….do you see any reason this cheesecake would not work in the cake pan?

    Reply
    • The Jenny Evolution says

      September 6, 2016 at 8:18 pm

      You could make it in a cake pan; it’s more about getting the cheesecake out when you’re done. Springforms are just that much easier to get your cake or cheesecake out.

      Reply
  12. Charlotte Wilson says

    September 8, 2016 at 9:45 pm

    Looks pretty spot-on to the slice that my bestie & I shared @ lunch, today …. about the only thing I’d do differently is to use gingersnaps (instead of graham crackers), for the crust – thank you for posting this!

    Reply
    • The Jenny Evolution says

      September 10, 2016 at 9:22 am

      Ooo. Using gingersnaps would taste awesome!

      Reply
      • Charlotte Wilson says

        February 2, 2017 at 11:16 pm

        Gingersnaps are wonderful for this particular type of cheesecake – I also do this, for pumpkin pie (throw in some chopped crystallized ginger, for added chew and zing!)

        We wound up using some gluten-free gingersnaps (from Trader Joe’s, which already have chunks of crystallized ginger; for non gluten-free crust, go ahead and use their ‘triple-ginger’ gingersnaps *or any decent gingersnap cookie, really!*) and they worked fine.

        My only issue, here, is that this recipe called for WAAAAAY too much butter, for the crust! Next time, I think I will cut the butter down to 3 or 4 tbsp! Otherwise, the cheesecake, itself, was pretty much spot-on! 😀

        Reply
        • Sara says

          November 20, 2018 at 8:37 am

          I couldn’t agree with this reply more! We use GF ginger snap cookies for our crust! We also had to remake the cheesecake due to way too much butter the first time it seeped through the springform pan all over the oven. Cut the butter back to 4 tablespoons and it was perfect!

          Reply
          • Carolyn says

            October 11, 2019 at 7:22 pm

            Just made this cheesecake and I also cut down on the butter as I thought it was way too much. Will see how the crust is. Baking now.

          • Mommy Evolution says

            December 4, 2019 at 2:12 pm

            Sooooo…. how did the crust come out with less butter???

  13. you're welcome says

    September 23, 2016 at 1:24 pm

    I just saw on Pinterest that someone used your picture – the pumpkin slice photograph with your site name across the bottom – she cut off your words, but it’s clearly your image.

    Reply
    • The Jenny Evolution says

      September 26, 2016 at 12:45 pm

      Do you happen to have the Pin URL? Thanks.

      Reply
  14. Steven says

    October 4, 2016 at 8:30 pm

    After cooking for the 1 hour 45mins and turning off the oven, can I just leave the cheesecake in the oven over night or do you think it’s best to take it out and put it in the fridge?

    Reply
    • The Jenny Evolution says

      October 5, 2016 at 10:49 am

      I definitely wouldn’t keep cheesecake in the oven overnight… personally I’d wait until I had to remove it from the oven (before bed) and then move it to the counter to cool down.

      Reply
  15. Krista says

    October 8, 2016 at 6:28 pm

    Is 1 tsp salt right? I just made the filling and it tastes awfully salty. It doesn’t specify in the ingredients list, but the instructions say 1 tsp. Thanks

    Reply
    • The Jenny Evolution says

      October 9, 2016 at 1:08 pm

      It is 1 tsp. in the filling… but make sure you’re using unsalted butter for the filling as well.

      Reply
  16. Ness says

    October 9, 2016 at 8:45 pm

    This recipe turned out so well! Made it into cheesecake cupcakes and baked it for 30-35min. Will definitely make this again!

    Reply
    • The Jenny Evolution says

      October 10, 2016 at 8:36 am

      What a fun idea and new twist! Happy eating 🙂

      Reply
  17. arielle Berna says

    November 11, 2016 at 2:01 pm

    Are you actually baking this essentially in water? or do you leave the roasting rack in the pan as Well?

    Reply
    • The Jenny Evolution says

      November 12, 2016 at 8:30 am

      Yes, you are basically baking this in the water… the springform goes in the roasting pan… and the water comes about halfway up the side of the springform pan.

      Reply
  18. Leslie says

    November 11, 2016 at 8:40 pm

    How much water do you use, doesn’t say!

    Reply
    • The Jenny Evolution says

      November 12, 2016 at 8:29 am

      For the recipe, you pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.

      Reply
  19. Danielle says

    November 15, 2016 at 8:54 pm

    How long would this last in the fridge? I want to make it on Wednesday morning for Saturday afternoon. Thanks and can’t wait to try this!!

    Reply
    • The Jenny Evolution says

      November 16, 2016 at 8:21 am

      Food generally lasts 3-4 days in the fridge, so you should be okay. But if you can make it closer to the date you’re serving it, the fresher it will be. Enjoy the recipe!

      Reply
  20. Patty Glogowski says

    November 17, 2016 at 12:02 am

    Can I substitute gluten free graham crackers in the crust using all the other same ingredients?

    Reply
    • The Jenny Evolution says

      November 17, 2016 at 11:47 am

      I’ve never really worked with gluten free graham crackers and don’t know their consistency. If you do try it, let us know how it turns out!

      Reply
      • Patty Glogowski says

        November 17, 2016 at 7:11 pm

        Has anyone else reading these reviews used the gluten free graham crackers?

        Reply
        • Jessica says

          November 22, 2016 at 11:55 pm

          I am making it with a gf crust right now. I will let you know how it turns out.

          Reply
        • Crystal says

          November 23, 2016 at 11:19 am

          Would this recipe work with a gluten free pre-made graham cracker pie crust? I’m sure I can cut the ingredients so there’s pie filling left over, but I wasn’t sure if the consistency would work still in a normal crust…?
          Thanks in advance!

          Reply
  21. Melissa says

    November 22, 2016 at 7:19 pm

    I have looked up other cheesecake recipes and haven’t seen the water thing … what is the purpose of that?

    Reply
    • Charlotte Wilson says

      February 2, 2017 at 11:24 pm

      Hi, Melissa!

      Some folx use a ‘water bath’ to keep the top of the cheesecake from cracking, on top. I’ve had mixed results, using such, plus you can always make a semi-sweet sour cream topping, or whipped cream, to disguise any cracks, if need be – it’s going to taste great, regardless! 😀

      Reply
  22. Lisa Schenk says

    October 25, 2017 at 6:17 pm

    This is in the oven now, used a 10″ spring form pan, I had way too much filling, had to make another small one. What went wrong? 2lbs would be 4-8oz blocks right? Hoping this turns out.

    Reply
  23. Lori says

    October 31, 2017 at 5:51 am

    What size springform pan should be used?

    Reply
  24. Melanie says

    November 13, 2017 at 9:53 pm

    Can extra cheesecake filling be stored in the refrigerator? Or does it all have to be used right away?

    Reply
  25. Tammie Leeman says

    November 17, 2017 at 6:30 am

    Would this freeze well? Would like to make it ahead of time for Thanksgiving, but keep it fresh. 6 days away!

    Reply
  26. Erica says

    November 17, 2017 at 2:05 pm

    I want to make mini cheesecakes in a muffin pan. How would long would I have to cook them? And how many do you think I would get from your recipe?

    Reply
  27. Kurisha says

    November 18, 2017 at 7:02 pm

    Trying this tonight! Question: What is the point of the roasting pan and boiling water?

    Reply
  28. Meg says

    November 21, 2017 at 7:22 am

    Do you put the springform pan inside the water bath?

    Reply
  29. Amy Cassel says

    November 22, 2017 at 10:08 am

    I made this cheesecake this past weekend for a mid thanksgiving dinner. We were finally able to enjoy it last night. It was AMAZING!!!! It even made my teenage daughters snapchat story so it must have been a win! I felt it was a bit undercooked but I’ll adjust a few temperature things and it will be perfect next time!

    Reply
    • The Jenny Evolution says

      November 22, 2017 at 11:50 am

      That’s awesome! Yeah 😀

      Reply
  30. Megan says

    November 22, 2017 at 1:25 pm

    Do you put the springform pan in the water?

    Reply
  31. Caitlyn says

    November 22, 2017 at 4:31 pm

    I seem to be the only one around here that likes cheesecake (crazy right?) so I halved the recipe. Do you know about how long I would bake it for? Thanks!

    Reply
  32. Jamie says

    November 22, 2017 at 7:47 pm

    I’m making this now & just realized I only used 1lb of cream cheese. ? I don’t know how I spaced that. Is it ruined? Or can I just bake it longer?

    Reply
  33. Jaime says

    November 22, 2017 at 8:42 pm

    12 tbsp of butter for the crust? Is that right?? I had butter pooling and dripping everywhere… eek!

    Reply
  34. Yessi says

    December 23, 2017 at 10:35 pm

    Amazing!!

    Reply
  35. Dawn says

    May 28, 2018 at 4:56 pm

    Can’t watt to try this. Do you think a chocolate ganache would work?

    Reply
    • The Jenny Evolution says

      June 30, 2018 at 4:20 pm

      Honestly I have no idea! But if you try it, let me know 🙂

      Reply
  36. Jennifer says

    October 29, 2018 at 11:17 am

    This is the most perfect pumpkin cheese cake ever. Love all of the spices in it. Followed the directions exactly and it turned out perfect. Thank you so much!

    Reply
  37. Carol McCall says

    November 19, 2018 at 1:02 pm

    Can this be made ahead and frozen?

    Reply
    • Mommy Evolution says

      November 19, 2018 at 1:08 pm

      Absolutely! Be sure to give it enough time to properly de-thaw though! And be sure to REALLY wrap it before freezing — you don’t want freezer burn on your gorgeous cheesecake 🙂

      Reply
  38. Rochelle says

    November 21, 2018 at 12:53 pm

    Hi,
    I don’t have a pan wide enough to place the springform pan into with the boiling water. Am I able to skip this process? I understand its to prevent cracking, however will the cook time vary without this step? Any tips?

    Reply
  39. Chattywife says

    November 21, 2018 at 1:30 pm

    You didn’t say when to add the pecans and you should make clear not to add the whipping cream to the cake batter. Have a separate section for making whip cream as a topping later. Hope my cake isn’t ruined.

    Reply
  40. James R. says

    November 21, 2018 at 6:45 pm

    Making this for the second time, just delicious

    Reply
    • Mommy Evolution says

      November 26, 2018 at 2:11 pm

      Yeah! So glad you’re enjoying the recipe 🙂

      Reply
  41. Abby says

    November 21, 2018 at 6:54 pm

    Is baking it in water absolutely nessacary? I just realized I do not have a roasting pan big enough to fit my 10” spring pan! Oh no!! What do I do??

    Reply
  42. Tina says

    November 25, 2018 at 5:57 pm

    I made this pumpkin cheesecake recipe but I didnt bake my crust a head of time like it says to do in the recipe.I also put my water in the pan in the oven while the oven was preheating and I baked the whole cheesecake in the water bath at 475° for 15 minutes then I lowered the temperature to what it states in the recipe to bake it at. It turned out great. No cracks at all in my cheesecake. It was delicious.

    Reply
    • Mommy Evolution says

      November 26, 2018 at 2:10 pm

      Great adjustment tips for folks who want to try a different way. Thanks for sharing!

      Reply
  43. Jen Wojdyla says

    November 25, 2018 at 6:44 pm

    This turned out AMAZING!!! Lots of rave reviews. Definitely adding to the family cookbook! My question is can I make different flavors? Can I substitute things for the pumpkin? Do the remaining ingredients cook great without the pumpkin?

    Reply
    • Mommy Evolution says

      November 26, 2018 at 2:10 pm

      You know… I don’t know! The pumpkin does add the moisture needed so I fear if you take out the pumpkin it might be drier than you’d like. If you try it, let me know!

      Reply
  44. Heather says

    October 13, 2019 at 10:46 am

    I’ve made this recipe a handful of times before and it is always absolute perfection. My boyfriends dad has been bugging me to make it again for a few years, and it’s Canadian thanksgiving so I have it in the oven right now for later tonight! Hopefully I get enough fridge time to cool it before it’s time to eat.

    However, I realized after I baked the crust that I forgot to add sugar in with the graham crackers and butter. The stores are closed today and I ran out of butter so I couldn’t remake it. Hopefully it still tastes okay and I don’t ruin everyone’s lives with unsweetened crust.

    Reply
    • Mommy Evolution says

      December 4, 2019 at 2:11 pm

      Oof. Please tell me how it turned out without the sugar in the crust!

      And I’m so pleased to hear how much you love this recipe 🙂 🙂 🙂

      Reply
  45. Roseann Hampton says

    October 17, 2019 at 4:50 pm

    I bet this is delicious! Thanks for sharing with us at the Snickerdoodle Link Party! This will be one of my features this Saturday!

    Reply
  46. Brittney says

    November 20, 2019 at 4:11 pm

    I have tried making this using the water bath method twice now and both times the water leaks into the pan. After the first time I made sure my spring form pan had no gaps (none) and that my tin foil was secure. Regardless, the water still got in ruining the cheesecake. What are you tricks for not having water seep through?

    Reply
    • Mommy Evolution says

      December 4, 2019 at 2:05 pm

      You know, you may think that your pan has no gaps but water can get in through the tiniest opening, especially as the form expands/contracts with the heat. I’ve had so many people make this without the water issue — it makes me think it’s time to get a new spring form (and a really good one — not just for getting a cake out easily). Hate to say it!!!

      Reply
  47. Nicole says

    November 28, 2019 at 7:50 pm

    I followed this recipe exactly and it turned out perfect! I’ll never be able to get away with not making this for every Thanksgiving.

    Reply
    • Mommy Evolution says

      December 4, 2019 at 2:02 pm

      LOL! Be careful what you wish for right??? So glad everyone loved the recipe so much and sharing with me 🙂

      Reply

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