Copycat Cheesecake Factory Pumpkin Cheesecake
This Copycat Cheesecake Factory Pumpkin Cheesecake is a moist and creamy dessert that is perfect for fall.
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The Fall season is here, and it’s the perfect time to enjoy a creamy slice of pumpkin cheesecake. If you love The Cheesecake Factory pumpkin cheesecake, you’ll love this recipe! It has all the same flavors but is much cheaper at home. Plus, it’s super easy!
Its smooth texture and spices make it a favorite during the autumn months. This copycat version of The Cheesecake Factory pumpkin cheesecake recipe is the ultimate fall dessert for this time of year.
For more amazing Pumpkin recipes check out this Instant Pot Pumpkin Bundt Cake or this Pumpkin Blondies.
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 – The main ingredient for the crust
- Sugar – Both for the crust and the filling
- Butter – Unsalted and melted for the crust
- Cream cheese – The star of the cheesecake filling
- Pumpkin puree – Not to be confused with pumpkin pie filling
- Eggs – Room temperature is best for mixing
- Sour cream – Adds richness and tang
- Vanilla extract – Boosts the flavors
- Cinnamon, nutmeg, and ginger – The trio of spices for that pumpkin pie spice flavor
- Salt – Enhances all the other flavors
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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