The Cheesecake Factorys Pumpkin Ginger Cheesecake Recipes

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
• Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
• For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
• Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

THE CHEESECAKE FACTORY'S PUMPKIN GINGER CHEESECAKE

Steps:

• Set oven to 350 degrees (300 degrees for convection-bake oven).
• Prepare a 10-inch springform pan.
• To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
• Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
• Press the mixture into the bottom of the pan.
• For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
• In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
• Add in eggs one at a time and beat the mixture until fluffy.
• Stir in pumpkin puree, ginger, cinnamon and cloves.
• Remove the whipped cream from the refrigerator and lightly whisk to reblend.
• Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
• Pour the mixture into preapred crust.
• Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
• Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
• Bake for 60-70 minutes.
• Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
• Remove the sides of the springform pan.
• Just before serving place the pecan halves on top of the cheescake in a ring around the edges.