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–+ servings
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.

Copycat Cheesecake Factory Pumpkin Cheesecake

5 from 1 vote
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
6 hours
Total Time: 7 hours 35 minutes
Servings: 8 Servings

Description

Make this rich and creamy Copycat Cheesecake Factory Pumpkin Cheesecake at home, with a spiced pumpkin filling and buttery graham cracker crust — perfect for fall and the holidays.

Ingredients 

Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted

Pumpkin Filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 15 ounces pumpkin purée
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 3 large eggs

Instructions

  • Mix graham cracker crumbs, granulated sugar, cinnamon, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 8–10 minutes. Let cool.
  • Beat softened cream cheese until smooth. Add brown sugar and granulated sugar; mix until blended. Mix in pumpkin purée, sour cream, vanilla, pumpkin pie spice, and cinnamon. Add eggs one at a time, mixing gently just until combined.
  • Pour the batter over the cooled crust. Tap the pan on the counter to release air bubbles and smooth the top.
  • Wrap the springform pan in foil and set it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides. Bake at 325°F (163°C) for 55–65 minutes, until the center is just set and slightly jiggly.
  • Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour, then refrigerate at least 6 hours or overnight.
  • Top with whipped cream and a sprinkle of cinnamon before serving.

Equipment

  • Springform Pan
  • Mixing Bowl
  • Whisk

Notes

  • Use full-fat, room-temperature cream cheese for the smoothest filling.
  • Don't overmix after adding the eggs, and use the water bath to prevent cracks.
  • Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months.

Nutrition

Serving: 1ServingCalories: 712kcalCarbohydrates: 74gProtein: 9gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 178mgSodium: 475mgPotassium: 326mgFiber: 2gSugar: 60gVitamin A: 9858IUVitamin C: 2mgCalcium: 159mgIron: 2mg