This recipe brings the rich flavors of the Cheesecake Factory’s famous Pumpkin Cheesecake right into your kitchen.
With simple ingredients like cream cheese, pumpkin puree, and a blend of warming spices such as cinnamon and ginger, this Fall dessert is all about bringing big flavor with minimal fuss.
Whether you’re aiming to impress at a holiday gathering or just treat yourself, this cheesecake doesn’t disappoint.
It’s creamy, it’s pumpkin-y, and it’s topped with sweet whipped cream and a sprinkle of toasted pecans for that extra touch.
Grab your mixer, and let’s make dessert the highlight of your meal!
Why You’ll Love This Pumpkin Cheesecake (Copycat Cheesecake Factory)
Simple Ingredients, Spectacular Taste
You don’t need a long list of exotic ingredients to create a dessert that’s a crowd-pleaser. This cheesecake uses familiar items like cream cheese, pumpkin puree, and common spices. The result? A dessert that tastes like it took hours of effort but is surprisingly straightforward to make.
Perfect for Any Occasion
Whether it’s a festive holiday dinner, a cozy family gathering, or a special treat just because, this pumpkin cheesecake fits the bill. It’s versatile enough for casual or formal settings, making it a go-to recipe for any event.
Creamy Texture with a Crunchy Twist
The creamy richness of the cheesecake paired with the crunch of toasted pecans offers a delightful contrast that keeps you coming back for another bite. Each slice is a perfect balance of smooth and crunchy textures.
A Cheesecake Factory Favorite at Home
Enjoy one of the Cheesecake Factory’s most beloved desserts without leaving your home. This copycat recipe captures the essence of the original, allowing you to bring a piece of the restaurant experience into your own dining room.
Tips and Tricks for Pumpkin Cheesecake (Copycat Cheesecake Factory)
Ensuring a Smooth Cheesecake Texture
To achieve that signature creamy texture, make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before you start mixing. This helps prevent lumps and ensures that everything blends together smoothly.
Preventing Cracks
Avoid opening the oven door while the cheesecake is baking, as sudden temperature changes can cause cracks. Also, the gentle water bath method described in the baking process helps keep the oven moist and the temperature stable, reducing the risk of cracking.
Enhancing Flavor
For a deeper pumpkin flavor, you can add a little extra pumpkin pie spice to the mix. Just a pinch can make a noticeable difference. Letting the cheesecake sit in the refrigerator overnight not only sets its texture but also intensifies the flavors.
Easy Serving
Before slicing, dip your knife in hot water and wipe it dry between cuts. This tip ensures clean, professional-looking slices without any of the cheesecake sticking to the knife.
Decorating Your Cheesecake
Get creative with your toppings! While the recipe suggests whipped cream and pecans, you can also drizzle caramel sauce, sprinkle a mix of cinnamon and sugar, or even add mini chocolate chips for an extra special touch.
Related Recipes
Copycat Cheesecake Factory Cheesecake
Two-Layer Pumpkin Cheesecake
Chocolate Chip Irish Cream Cheesecake
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Copycat Cheesecake Factory Pumpkin Cheesecake
Equipment
Ingredients
- ¾ cup unsalted butter melted (divided use)
- 2½ cups graham cracker crumbs
- 2¾ cups sugar divided
- 1 teaspoon salt
- 2 pounds cream cheese room temperature
- ¼ cup sour cream
- pinch salt
- 1 can (15 ounce) pumpkin puree
- 6 large eggs room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 2½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 cups sweetened whipped cream
- ⅓ cups pecans toasted and roughly chopped
Instructions
- Preheat the oven to 350° F and position a rack in the middle.
- Use some of the melted butter to brush a 10-inch springform pan.
- In a large mixing bowl, stir the remaining butter with graham cracker crumbs, ¼ cup sugar, and a pinch of salt.
- Press this mixture into the bottom and up the sides of the pan, making sure it’s tight and even.
- Bake the crust until it is golden brown, which should take about 15 to 20 minutes.
- Let the crust cool on a rack and then wrap the outside of the pan with heavy-duty foil. Place the pan in a roasting pan.
- Boil water in a medium pot.
- In a large bowl, use a mixer to beat the cream cheese until smooth.
- Add the remaining 2½ cups sugar to the cream cheese and mix until just light. Be sure to scrape the sides of the bowl and the beaters as needed.
- Mix in the sour cream.
- Add the pumpkin puree, lightly beaten eggs, vanilla extract, 1 teaspoon salt, cinnamon, ginger, and cloves to the bowl. Beat until just blended.
- Pour this filling into the cooled crust.
- Carefully place the roasting pan in the oven without pulling out the rack.
- Gently pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake until the edge of the cheesecake is set but the center is still slightly loose, about 1 hour and 45 minutes.
- Turn off the oven, open the door briefly to release some heat, then leave the cheesecake inside for another hour.
- Remove the cheesecake from the oven and the roasting pan, then let it cool on a rack.
- Once cooled, run a knife around the edges of the pan, cover, and refrigerate for at least 8 hours or overnight.
- Before serving, let the cheesecake sit at room temperature for 30 minutes.
- Unlock and remove the springform ring.
- Serve each slice with a dollop of whipped cream and a sprinkle of toasted pecans.
Nutrition
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