Cheesecake Factory pumpkin cheesecake has soft and buttery crust filled with cinnamon-spiced cracker crumbs. The cheesecake filling is loaded with pumpkin flavored cream cheese mixture. It's infused with the flavors of vanilla and sugar. The whipped cream on top has white chocolate and sugar in it.
1.5cupsGraham Cracker Crumbs (about 9 graham crackers)
For Pumpkin Cheesecake :
For White Chocolate Whipped Cream :
2tablespoonsWhite Chocolate Instant Pudding
Add graham crackers to a food processor and crush them. Add melted butter, cinnamon, and sugar to the food processor. Mix them together and add this mixture to the springform pan. Lightly press it at the bottom of the pan and bake in the preheated oven (350 F) for about 10 minutes. Now, allow the crust to cool at room temperature.
Beat cream cheese in a mixture for 4 minutes until it’s creamy smooth. Beat it for 3 more minutes after adding sugar to it. Now, add eggs (one at a time) and vanilla and continue mixing. Add pumpkin puree, sour cream, heavy cream, and pumpkin spice and mix until combined. Now, pour this cream cheesecake mixture into the springform pan.
Wrap the sides of the pan with aluminum foil from outside and place it at the center of the roasting pan. Fill half the roasting pan with hot water and transfer it into a preheated oven (350 F). Bake it for about 90 minutes. Cover it with foil after removing the cake from the roasting pan. Refrigerate it for about 4 hours.
Beat heavy cream with sugar and white chocolate pudding until it’s thick. Transfer this cream into a piping bag and swirl the cream on top of the pumpkin cheesecake.