Cheesecake Factorys Original Recipe For Pumpkin Pie Filling Recipes

NO-BAKE PUMPKIN CHEESECAKE PIE

Steps:

• Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
• Refrigerate pie until the filling is set, 4 to 6 hours.

CHEESECAKE FACTORY'S ORIGINAL RECIPE FOR PUMPKIN PIE FILLING

Steps:

• Set oven to 375 degrees (set oven to second-lowest position).
• Prepare a 9-inch glass pie plate.
• Fit the prepared pastry in a 9-inch glass pie plate and flute edges.
• Prick holes in the bottom of the crust then refrigerate for 1 hour.
• Line, weight and bake the shell for 8 minutes (second-lowest rack).
• For the filling; In a bowl combine brown sugar, white sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt.
• Add in eggs and whipping cream; whisk to combine well.
• Pour the filling into prepared pie plate.
• Place the pie plate on a baking sheet.
• Bake for about 40 minutes or until the filling is set.
• Let cook then serve with whipped cream.
• *NOTE* I also have the original recipe for their pastry if you would like it just message me.

PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT)

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees.
• Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
• Press mixture into bottom and up sides of pan , packing it tightly and evenly.
• Bake until golden brown, 15 to 20 minutes.
• Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
• Bring a medium pot of water to boil.
• Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
• Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
• Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
• Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
• Turn off oven and open door briefly to let out some heat.
• Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
• Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving.
• Unlock and remove springform ring.
• To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.