
Ever craved the rich, spiced flavors of Cheesecake Factory’s pumpkin cheesecake but don’t live near one? You’re in luck! This recipe brings the beloved dessert right into your kitchen. From the perfect blend of spices to that creamy, decadent filling, you’ll be able to enjoy this seasonal favorite any time. We’ll guide you through common cheesecake challenges—like getting the right consistency and preventing cracks—so you can impress everyone with your homemade pumpkin cheesecake.



Why This Cheesecake Recipe Stands Out
The Cheesecake Factory’s pumpkin cheesecake is famous for a reason. It’s not just a dessert, it’s a slice of autumn in every bite. What makes it so irresistible? The **perfect balance of warm spices, velvety pumpkin, and a buttery graham cracker crust**. This recipe captures that magic and brings it to your table, step-by-step.

What’s Special About This Pumpkin Cheesecake?
The secret to this cheesecake’s success is in the *meticulously crafted layers*. From the spiced filling to the crispy, buttery crust, every component works together to create a mouthwatering dessert. By following this recipe, you’ll achieve the same indulgent flavor and creamy texture you love from the original.
The Essential Ingredients for Cheesecake Factory Pumpkin Cheesecake Recipe
Before you start, make sure you have the key ingredients. **High-quality, pure pumpkin puree** is crucial for that authentic taste, and the right blend of spices—cinnamon, nutmeg, and allspice—gives this cheesecake its signature fall warmth. Don’t forget, room-temperature cream cheese will ensure a smooth and luscious filling.

Gathering Ingredients for the Crust
The crust is the foundation of this cheesecake, and a perfect one begins with **crushed graham crackers mixed with butter and sugar**. The result? A crunchy base that contrasts beautifully with the soft, creamy filling.

Choosing the Best Pumpkin Puree
Opt for pure pumpkin puree, not pumpkin pie filling. This ensures your cheesecake has the rich, earthy flavor of pumpkin without any added sugars or preservatives, giving you control over the sweetness and spice balance.

Perfecting the Spice Blend
The spices are what give this cheesecake its seasonal flair. Cinnamon, nutmeg, and allspice work in harmony to evoke the warmth of fall. You can adjust the amounts to suit your preference, but stick to this blend to capture the Cheesecake Factory’s iconic flavor.

Step-by-Step Instructions to Make Pumpkin Cheese Cake
Now that you’ve got your ingredients, it’s time to create magic. Follow these detailed steps to ensure each layer of your cheesecake turns out flawless.

Making the Perfect Crust
Start by crushing graham crackers to a fine consistency. Combine with melted butter and a touch of sugar to form a sandy mixture. **Firmly press this into the bottom of your springform pan**, ensuring it’s even, and bake briefly to set it.


Creamy Pumpkin Cheesecake Filling
For the filling, **beat softened cream cheese until smooth**. Gradually add sugar, eggs, and pumpkin puree. Be careful not to overmix—this can introduce air, which may lead to cracks in the cheesecake. Add your spices and vanilla extract to round out the flavors.


Using a Water Bath for Perfect Baking
A water bath ensures even baking and prevents cracks. **Wrap the bottom of your springform pan with foil** to prevent water from seeping in, then place it in a larger pan filled with hot water. This gentle method keeps your cheesecake moist and creamy.

Knowing When Your Cheesecake Is Done
The cheesecake is done when the center still has a slight jiggle. This will set as it cools. **Turn off the oven and let the cheesecake sit inside** with the door ajar to avoid sudden temperature changes, which can cause cracks.

Cooling, Serving, and Storing the Cheesecake Copycat Recipe
Cooling Your Cheesecake
Cool your cheesecake gradually. First, let it rest in the oven with the door slightly open, then transfer to the counter. Finally, refrigerate for several hours to let it fully set before slicing.

Serving Ideas
For a stunning presentation, serve each slice with a dollop of whipped cream and a sprinkle of cinnamon. **Garnish with pecans** or a drizzle of caramel sauce for extra flair.

Storing Leftovers
To keep your cheesecake fresh, **wrap it tightly in plastic wrap** and store it in the fridge. It’ll stay delicious for up to 5 days. You can also freeze it for longer storage—just make sure to thaw it overnight in the fridge before serving.

The Best Cheesecake Factory Pumpkin Cheesecake Copycat Recipe You Ever Did Try!

Cheesecake Factory Pumpkin Cheesecake
Equipment
- 9-inch springform pan
- Large mixing bowls
- Electric hand mixer or stand mixer
- Roasting pan (for water bath)
- Cooling rack
Ingredients
Crust:
- 1 ¾ cups graham cracker crumbs
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
- ½ cup 1 stick unsalted butter, melted
Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree not pumpkin pie filling
- 3 large eggs
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons all-purpose flour
- ¼ cup sour cream
Optional Toppings:
- Whipped cream
- A dusting of cinnamon or pumpkin pie spice
- Caramel drizzle
- Crushed pecans
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened.
- Press the mixture into the bottom of the prepared pan and about 1 inch up the sides. Use the bottom of a glass to press firmly. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
- Add the sugar and beat until fully incorporated, scraping down the sides as needed.
- Blend in the vanilla and pumpkin puree, mixing until smooth.
- Add the eggs one at a time, beating on low speed just until each is combined (don’t overbeat!).
- Add the cinnamon, nutmeg, ginger, and flour, and beat until smooth. Finally, fold in the sour cream.
- Pour the filling over the crust, spreading it out evenly.
Step 3: Bake the Cheesecake
- Place the springform pan in a large roasting pan, and pour about 1 inch of hot water into the roasting pan (creating a water bath). This helps prevent cracking.
- Bake for 1 hour to 1 hour 15 minutes, or until the center is set but still a bit jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour. This prevents sudden temperature changes that cause cracking.
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating it for at least 4 hours, preferably overnight.
Step 4: Serve and Enjoy
- Run a knife around the edge of the cheesecake before removing the springform pan.
- Top with whipped cream, a sprinkle of cinnamon, or caramel drizzle if desired.
- Slice, serve, and enjoy the creamy, spiced goodness of your Cheesecake Factory-style pumpkin cheesecake!
Notes
- Crust Substitutions: Try ginger snap cookies or vanilla wafer crumbs instead of graham crackers for a unique twist.
- Pumpkin Spice: You can substitute 1 ½ teaspoons of pumpkin pie spice in place of individual spices for convenience.
- Make-Ahead Tip: This cheesecake can be made up to 2 days in advance. Keep it refrigerated until ready to serve.