Copycat Cheesecake Factory Pumpkin Cheesecake

1. Stage

Preheat the oven to 325°F. Grease a 9-inch springform pan and securely wrap three layers of foil around the bottom half of the pan. Set aside. Editor's Tip: The foil is important, so don't skip it. Our Cheesecake Factory pumpkin cheesecake recipe uses a water bath to promote an evenly cooked, crack-free cheesecake, and wrapping the pan with foil ensures water does not seep into your cheesecake through the seams of your springform pan. This is one of our favorite tips for making cheesecake, as we note in our ultimate cheesecake baking guide.

2. Stage

In a large bowl, combine the graham cracker crumbs and sugar. Next, stir in the melted butter. Editor's Tip: The graham cracker crumb mixture should look like wet sand. Transfer the mixture to the prepared pan and press onto the bottom and 1-1/2 inches up the sides. Place the springform pan on a baking sheet. Bake until set, 10 to 15 minutes. Cool on a wire rack.

3. Stage

In a large bowl, beat the cream cheese until smooth. Beat in the eggs, one at a time, until combined. Next, add the sugar and cornstarch and mix until smooth, about two minutes. Add the canned pumpkin, vanilla extract, cinnamon and nutmeg to the mixture and beat until evenly combined, for about two more minutes.

4. Stage

Pour the prepared filling into the cooled graham cracker crust, and then put the cheesecake into a roasting pan or rimmed sheet pan. Pour 1 inch of hot water into the roasting pan to make a cheesecake water bath.

5. Stage

Bake the pumpkin cheesecake until the center is just set and the top appears dull, 70 to 80 minutes. Editor's Tip: Here are more tips for knowing when a cheesecake is done.

6. Stage

Remove the springform pan from the water bath, and cool it on a wire rack for 10 minutes. Next, carefully run a knife around the inside edge of the pan to loosen the cheesecake from the springform pan, and then cool it for one hour longer at room temperature. Editor's Tip: Don't rush the cooling process. Putting a warm cheesecake into a cold refrigerator can cause the top of your cheesecake to crack.

7. Stage

Refrigerate the pumpkin cheesecake overnight, covering it once it's completely cooled. When you're ready to serve, remove the rim from the springform pan and garnish the cheesecake with whipped cream and chopped pecans.