This Copycat Cheesecake Factory Pumpkin Cheesecake recipe delivers the rich, creamy texture and warm fall spices you love from the restaurant version. It’s the perfect holiday dessert with a buttery graham cracker crust and smooth pumpkin filling.
If you’ve ever craved the creamy, spiced goodness of Cheesecake Factory’s Pumpkin Cheesecake, this copycat recipe brings all that indulgent flavor home.
With a smooth pumpkin filling, warm cinnamon and nutmeg, and a buttery graham cracker crust, it’s the ultimate fall dessert that’s perfect for Thanksgiving, holiday parties, or any time you want a festive treat. This easy-to-follow recipe captures the restaurant favorite in every bite—rich, comforting, and sure to impress!
Why You Will Love This Recipe!
- Restaurant-Quality at Home – Enjoy the iconic Cheesecake Factory flavor without leaving your kitchen.
- Perfectly Spiced – The warm blend of cinnamon, nutmeg, and cloves makes each bite taste like fall.
- Ultra-Creamy Texture – Made with plenty of cream cheese and pumpkin for a silky-smooth finish.
- Make-Ahead Friendly – Great for prepping in advance for holidays or gatherings.
- Crowd-Pleaser Dessert – A guaranteed hit at any celebration, from Thanksgiving to potlucks.
Cheesecake Factory Pumpkin Cheesecake Ingredients
- Graham cracker crumbs – Crunchy base for a classic cheesecake crust.
- Granulated sugar – Sweetens both crust and creamy filling layers.
- Ground cinnamon – Warm spice that enhances pumpkin flavor perfectly.
- Melted butter – Binds crust ingredients and adds rich moisture.
- Cream cheese (softened) – Creates smooth, rich, tangy cheesecake texture.
- Brown sugar – Adds deep sweetness with molasses-like richness.
- Pumpkin purée – Gives the cheesecake its signature fall flavor.
- Sour cream – Adds tanginess and extra creamy smoothness.
- Vanilla extract – Enhances overall flavor with sweet aroma.
- Pumpkin pie spice – Perfect seasonal blend for autumn warmth.
- Eggs – Helps bind and set the cheesecake filling.
How To Make Copycat Cheesecake Factory Pumpkin Cheesecake Recipe
Step 1: In a bowl, mix graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 8–10 minutes. Let it cool while you make the filling.
Step 2: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add brown sugar and granulated sugar and continue mixing until well blended. Mix in pumpkin purée, sour cream, vanilla extract, and pumpkin pie spice. Add eggs one at a time, mixing gently between each until just combined.
Step 3: Pour the pumpkin cheesecake batter over the cooled crust. Tap the pan gently on the counter to release air bubbles and smooth the top.
Step 4: Wrap the springform pan in aluminum foil and place it into a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the cheesecake pan. Bake at 325°F (163°C) for 55–65 minutes, or until the center is just set and slightly jiggly.
Step 5:Turn off the oven and crack the oven door. Let the cheesecake cool inside for 1 hour to prevent cracking. Then chill it in the fridge for at least 6 hours or overnight.
Step 6: Top with whipped cream and a sprinkle of cinnamon before serving for the full Cheesecake Factory experience.
Copycat Cheesecake Factory Pumpkin Cheesecake Recipe Tips
- Use full-fat cream cheese for the richest, creamiest texture.
- Let the cream cheese soften completely before mixing to avoid lumps.
- Don’t overmix the batter once eggs are added to prevent cracks while baking.
- Baking in a water bath helps keep the cheesecake moist and crack-free.
- Chill the cheesecake overnight for the best flavor and firm texture.
- Use a sharp knife dipped in hot water for clean, smooth slices.
Storing & Freezing Instructions
- Storing Instructions: Store leftover pumpkin cheesecake covered tightly in the refrigerator for up to 5 days to keep it fresh and creamy.
- Freezing Instructions: Wrap the cheesecake tightly in plastic wrap and then foil before freezing. Freeze for up to 2 months, and thaw overnight in the refrigerator before serving.
Copycat Cheesecake Factory Pumpkin Cheesecake Recipe Faqs
Can I use canned pumpkin for this recipe? Yes, canned pumpkin purée works perfectly and is the easiest option.
How do I prevent cracks on my cheesecake? Avoid overmixing after adding eggs, and bake the cheesecake in a water bath to maintain moisture and prevent cracking.
Can I make this cheesecake ahead of time? Absolutely! This cheesecake tastes even better after chilling overnight, making it ideal for meal prep or holiday gatherings.
Can I substitute the graham cracker crust? Yes, you can use a gingersnap or digestive biscuit crust for a different flavor twist.
More Cheesecake Factory Copycat Recipes
- Cheesecake Factory Spicy Cashew Chicken
- Carrot Cake Cheesecake Factory Recipe
- Copycat Cheesecake Factory Oreo Cheesecake
- Copycat Cheesecake Factory Godiva Chocolate Cheesecake
- Air Fryer Flamin’ Hot Cheetos Chicken Wings
- Cheesecake Factory Copycat Cheeseburger Egg Rolls
- Copycat Cheesecake Factory Reese’s Peanut Butter Chocolate Cake Cheesecake
- Cheesecake Factory Cranberry Cheesecake Recipe
- Ninja Foodi Copycat Cheesecake Factory Chicken & Rice Soup
- Air Fryer Cheesecake Factory Fried Macaroni & Cheese
- Copycat Cheesecake Factory Marinara Sauce
- Cheesecake Factory Copycat Celebration Cheesecake
- Cheesecake Factory Lemon Raspberry Cream Cheesecake Recipe
Share Your Creations! Are you active on Facebook? Join our Air Fryer Recipes Group, where hundreds of thousands of Air Fryer enthusiasts gather and share your photos! I’m always thrilled to see what you’ve made. For those on Instagram, don’t forget to tag me @forktospoon – I can’t wait to admire your culinary adventures!
Copycat Cheesecake Factory Pumpkin Cheesecake Recipe
Description
Ingredients
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar,
- 1 teaspoon ground cinnamon
- 6 tablespoons butter, melted
Pumpkin Filling Ingredients:
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3/4 cup brown sugar,
- 15 ounces pumpkin purée
- 1/2 cup sour cream,
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice,
- 3 large eggs
Instructions
- In a bowl, mix graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 8–10 minutes. Let it cool while you make the filling.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add brown sugar, and white sugar, and continue mixing until well blended. Mix in pumpkin purée, sour cream, vanilla extract, and pumpkin pie spice. Add eggs one at a time, mixing gently between each until just combined.
- Pour the pumpkin cheesecake batter over the cooled crust. Tap the pan gently on the counter to release air bubbles and smooth the top.
- Wrap the springform pan in aluminum foil and place it into a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the cheesecake pan. Bake at 325°F (163°C) for 55–65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and crack the oven door. Let the cheesecake cool inside for 1 hour to prevent cracking. Then chill it in the fridge for at least 6 hours or overnight.
- Top with whipped cream and a sprinkle of cinnamon before serving for the full Cheesecake Factory experience.
Equipment
- Springform Pan
- Mixing Bowl
- Whisk
Notes
Nutrition
Share this recipe
We can’t wait to see what you’ve made! Mention @forktospoon or tag #forktospoon!
