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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 Recipe

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

Description

Make this rich and creamy Copycat Cheesecake Factory Pumpkin Cheesecake Recipe at home, featuring a spiced pumpkin filling and buttery graham cracker crust — perfect for fall and holiday celebrations.

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

Store the cheesecake leftovers for 3-4 days in the fridge.
You can also freeze the pumpkin cheesecake wrapped in plastic wrap or portioned in airtight containers.

Nutrition

Serving: 1Serving