Copycat Cheesecake Factory Pumpkin Cheesecake
Cheesecake Factory pumpkin cheesecake recipe is my go-to for something rich and creamy without much fuss. The filling stays dense and smooth while the graham cracker crust adds crunch to every bite. I bring this to Thanksgiving, and I’ll show you exactly how I keep the top from cracking.
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Quick Glance
- Total time: about 1 hour 50 minutes, plus overnight chilling
- Servings: 12 slices
- Crust: graham cracker, baked before the filling goes in
- Filling: cream cheese, pumpkin puree, and warm fall spices
- Method: optional water bath, low and slow bake
- Best made: 1 day ahead so it has time to fully set
Why This Cheesecake Factory Pumpkin Cheesecake Recipe Works
This cheesecake factory pumpkin cheesecake recipe skips the fuss most copycat versions add. The Girl Who Ate Everything requires a full water bath and skips storage tips entirely. Manila Spoon adds five FAQ questions before you even reach the recipe card.
I use full-fat cream cheese and let it sit out for a full hour before mixing. That single step keeps my filling silky instead of lumpy every single time I bake it. I also bake it low and slow, then let it cool in the oven before chilling.
For more pumpkin desserts, try my Instant Pot Pumpkin Bundt Cake or these Pumpkin Blondies. Both use the same warm spice blend as this cheesecake.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Graham cracker crumbs – form the crust base and give it a toasty crunch.
- Granulated sugar – sweetens both the crust and the filling.
- Unsalted butter – binds the crust so it doesn’t crumble when sliced.
- Cream cheese – makes up the bulk of the filling and gives it that dense, restaurant-style texture.
- Pumpkin puree – brings the flavor and color; it has to be plain puree, not pie filling.
- Eggs – bind the filling and help it set without turning rubbery.
- Sour cream – adds creaminess and a slight tang that balances the sweetness.
- Vanilla extract – deepens the flavor and rounds out the warm spices.
- Cinnamon, nutmeg, and ginger – bring the warm fall spice flavor that makes this taste like pumpkin pie.
- Salt – sharpens every other flavor in the filling.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter in a medium bowl.
Step 2: Press the mixture firmly into the bottom of a baking pan. Bake, then remove from the oven and set aside.
Step 3: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined.
Step 4: Add the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is smooth and well blended.
Step 5: Pour the filling over the prepared crust and smooth the top. Bake for 1 hour 10 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Step 6: Transfer the cheesecake to the refrigerator and chill.
Storage
Refrigeration – Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to five days.
Freezing – To freeze, wrap the cheesecake in aluminum foil and place it in a freezer-safe bag. It can be frozen for up to three months. Thaw in the refrigerator before serving.
Reheating – For a warm slice, you can reheat individual slices in the microwave for about 10-15 seconds. This is incredibly delicious when topped with a scoop of ice cream.
Wendy’s Tips
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start. This makes mixing easier and results in a smoother batter.
- Avoid Overmixing: Be careful not to overmix the batter once the eggs are added. Overmixing can incorporate too much air, leading to cracks on the top of the cheesecake.
- Water Bath for Even Baking: Consider using a water bath to promote even baking of your cheesecake. This method is simple: place your cheesecake pan inside a larger pan, then pour hot water around it. The water helps keep the temperature steady while the cheesecake bakes. To stop any water from getting into the cheesecake, carefully wrap the outside of the springform pan with aluminum foil.
What To Serve With Copycat Cheesecake Factory Pumpkin Cheesecake
Whipped Cream: A little whipped cream makes each bite feel light and fluffy, balancing out the richness of the cheesecake.
Caramel Sauce: Drizzling caramel sauce adds extra sweetness and a smooth, buttery flavor.
Pecan Pie: Serve the cheesecake with a slice of pecan pie for an over-the-top fall dessert that’s super indulgent.
FAQs
Yes, you can substitute the graham cracker crust with a gingersnap crust for an added layer of spiced flavor.
Yes, I strongly recommend that you make this cheesecake at least 12 hours in advance so that it has time to firm up.
Copycat Cheesecake Factory Pumpkin Cheesecake
Equipment
- Baking pan
- mixer
- Large bowl
- spatula
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 4 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9×13-inch baking pan. Bake for 10 minutes, then remove from the oven and set aside.
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined.
- Add the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is smooth and well blended.
- Pour the filling over the prepared crust and smooth the top. Bake for 1 hour 10 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight. Slice and serve chilled.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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