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Wrap the outside of the bottom of a 9-inch springform pan with foil. Spray the inside lightly with nonstick cooking spray. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes.


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Cook the pumpkin puree in a saucepan for 5-7 minutes on low, stirring frequently to reduce the water content. Add in the cream cheese and whisk well until creamy with no lumps. Add in the rest of the ingredients and whisk well. In a baking pan at least two inches wider than your springform pan add 1 inch of water.


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Pulse until the crumbs are fine. Transfer the crumbs to the prepared pan. Press the crumbs into an even layer, then bake for 15 minutes. Set the crust aside to cool, and move on to the filling. Combine the pumpkin, sugar and spices in a medium saucepan. Stir over medium heat until shiny, bronze, and thickened.


Raw Vegan Pumpkin Cheesecake Recipe No Bake

In a bowl of a stand mixer, combine cream cheese and sugars together and cream on medium-low speed until smooth. Make sure you use a paddle attachment to avoid incorporating much air into the cheesecake batter. Add one egg at a time and mix. Mix in the pumpkin puree, sour cream, and vanilla extract until combined.


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Wrap a large piece of tin foil around the bottom and part way up the sides of the pan. In a medium bowl, stir together graham crumbs and melted butter. Press into the prepared pan and about 1 inch up the sides. Bake for 10 minutes or until no longer moist.*. Remove crust from the oven and reduce the oven heat to 275°F.


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Spread the pumpkin cheesecake filling into the warm crust. Bake the pie for 40-45 minutes or until the filling is *almost* fully set with a little wobble in the very center. Give the pie a light tap to check. During bake time, if the pie is browning too quickly on top and around the edges, tent with aluminum foil.


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Pumpkin Cheesecakes with Gingersnap Crust Cooking on the Front Burner

Preheat the oven to 350F and coat the inside of a 9″ springform pan with nonstick spray. Cover the bottom and sides of the pan with parchment paper and set aside. Place the 1/2 cup of unsalted butter in a saucepan over medium heat. Melt and heat until browned.


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Bake for 10 minutes. Lower the oven temperature to 230F 110ºC and bring a pot of water to boil. In a big bowl, using an electric mixer, mix the cream cheese, pumpkin puree, and brown sugar until fully combined. Add the eggs one at a time and continue to mix, then add the flour and mix until just combined.


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Enjoy the seasonal flavor of pumpkin cheesecake at The Cheesecake Factory, a creamy and decadent dessert made with real pumpkin and spices. Order online or visit one of our locations to treat yourself or your loved ones.


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The frozen, pre-sliced cheesecake comes with parchment paper between each slice, making it a breeze to serve at Thanksgiving or to enjoy individual slices as desired. Wholesome, All-Natural Ingredients for a Tasty Treat. Indulge in the rich, autumnal flavors of Member's Mark Pumpkin Spice Cheesecake, crafted with only the finest ingredients.


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Instructions. Preheat oven to 350 degrees F. Mix the graham cracker crumbs, 2 tbsp sugar and butter into a greased 9-inch springform pan until thoroughly wet, and press firmly and evenly into the pan to form the crust. Add the remaining ingredients for the filling to a stand mixer or blender and blend until smooth.


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Enjoy a seasonal treat at The Cheesecake Factory with their delicious pumpkin cheesecake. This creamy dessert is made with fresh pumpkin and spiced with cinnamon, nutmeg and ginger. Order online or visit your nearest location to try it today.


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2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.