Copycat Cheesecake Factory Pumpkin Cheesecake
Enjoy the rich flavors of fall with our Copycat Cheesecake Factory Pumpkin Cheesecake recipe! This creamy, spiced cheesecake features a buttery graham cracker crust and is perfect for holiday gatherings or cozy evenings at home. Easy to make and utterly delicious, it’s a must-try dessert that captures the essence of autumn in every bite.
I experience a kind of pumpkin obsession when fall comes! You can check our 12-year-old blog, and chances are, during the months of September and October, you won’t fail to find a delicious pumpkin recipe. Sometimes, an entire month is even dedicated to pumpkin!
I have wanted to make a pumpkin cheesecake for a long time and finally made it! Dear readers, this is worth the wait as it’s the most delicious pumpkin cheesecake—I mean it!!!
I brought this cake to church a few Sundays ago to enjoy for our coffee break. I received so many compliments, and the cake was gone in no time! That is huge proof of how scrumptious this is!
This easy and delicious pumpkin dessert should not fail to be part of your holiday baking. By all means, skip the pumpkin pie and make this your Thanksgiving dessert!
This easy pumpkin cheesecake recipe combines the rich, creamy texture of classic cheesecake with the warm, comforting flavors of pumpkin pie. The result? A dessert that’s sure to become a new fall favorite in your household!
Ingredients for this Copycat Cheesecake Factory Pumpkin Cheesecake
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar – 2 tbsp
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 ⅓ cups granulated sugar
- 1 can pumpkin puree
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
How to make this Copycat Cheesecake Factory Pumpkin Cheesecake
For the Crust:
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-inch or 10-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside.
For the Filling:
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 80 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 just slightly ajar for another hour.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight. Slice and serve chilled. Serve with whipped cream sweetened with a little maple syrup and flavored with a little ground cinnamon, if desired.
Why This Recipe Works
This copycat Cheesecake Factory pumpkin cheesecake recipe stands out for several reasons:
- Balance of Flavors: The pumpkin and spices are perfectly balanced, creating a dessert that’s flavorful without being overwhelming.
- Creamy Texture: The combination of cream cheese and sour cream results in a silky-smooth texture that melts in your mouth.
- Make-Ahead Friendly: This cheesecake actually improves with time, making it perfect for preparing a day or two before your event.
- Customizable: While delicious as is, you can easily adjust the spices to suit your taste preferences.
Tips for Pumpkin Cheesecake Success
To ensure your copycat Cheesecake Factory pumpkin cheesecake turns out perfectly every time, keep these tips in mind:
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the filling to avoid incorporating too much air.
- Bake in a water bath for even cooking and to prevent cracks.
- Allow the cheesecake to cool slowly to prevent sinking and cracking.
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree. Pumpkin pie filling already contains spices and sugar, which could throw off the balance of flavors in this recipe.
Q: How long does this pumpkin cheesecake last?
When properly stored in the refrigerator, this cheesecake can last up to 5 days.
Q: Can I freeze this cheesecake?
Yes! Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 2 months.
Q: What if I don’t have a springform pan?
While a springform pan is ideal, you can use a regular cake pan lined with parchment paper for easy removal.
Q: Can I make this cheesecake gluten-free?
Absolutely! Simply substitute the graham crackers with gluten-free graham crackers or cookies for the crust.
This copycat Cheesecake Factory pumpkin cheesecake recipe is the perfect way to celebrate the flavors of fall. Whether you’re hosting a holiday gathering or simply craving a slice of creamy, spiced perfection, this dessert is sure to impress. So preheat that oven, gather your ingredients, and get ready to indulge in a slice of autumn bliss!
Copycat Cheesecake Factory Pumpkin Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 packs 8-ounce packages cream cheese, softened
- 1 ⅓ cups granulated sugar
- 15 oz can pumpkin puree
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
For the Crust:
- 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-inch or 10-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside.
For the Filling:
- 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 80 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 just slightly ajar for another hour.
