Copycat Cheesecake Factory Pumpkin Cheesecake Recipe

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Recipes.net Team Published: May 18, 2020 Modified: November 24, 2020
Copycat Cheesecake Factory Pumpkin Cheesecake Recipe

Cheesecake Factory’s pumpkin cheesecake is a decadent fall dessert that is perfect for parties, family gatherings or any special occasion.

How To Make Copycat Cheesecake Factory Pumpkin Cheesecake

  • 1 1/2 cup graham cracker crumbs
  • 5 tbsp. butter (melted)
  • 1 cup sugar
  • 1 tbsp. sugar
  • 24 oz. cream cheese (softened,)
  • 1 tsp. vanilla
  • 1 cup pumpkin (canned )
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 6 tbsp. whipped cream
  1. Preheat the oven to 350 degrees.
  2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
  3. Stir well enough to coat all of the crumbs with the butter.
  4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
  5. Bake the crust for 5 minutes, then set aside.
  6. In a bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix until smooth.
  7. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
  8. Pour the filling into the pan.
  9. Bake for 60-70 minutes.
  10. Allow to cool then chill in the refrigerator.
  11. Once chilled, remove the pan sides and cut the cheesecake.
  12. Serve with whipped cream on top.

How To Make Copycat Cheesecake Factory Pumpkin Cheesecake

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Prep: 20 mins
Cool Time: 6 hrs
Cook: 1 hr 10 mins
Total: 7 hrs 30 mins
Serves:
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Ingredients

  • 1 ½ cup graham cracker crumbs
  • 5 tbsp. butter, melted
  • 1 cup sugar
  • 1 tbsp. sugar
  • 24 oz. cream cheese, softened,
  • 1 tsp. vanilla
  • 1 cup pumpkin, canned
  • 3 eggs
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 6 tbsp. whipped cream

Instructions

  1. Preheat the oven to 350 degrees.

  2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.

  3. Stir well enough to coat all of the crumbs with the butter.

  4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.

  5. Bake the crust for 5 minutes, then set aside.

  6. In a bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix until smooth.

  7. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

  8. Pour the filling into the pan.

  9. Bake for 60-70 minutes.

  10. Allow to cool then chill in the refrigerator.

  11. Once chilled, remove the pan sides and cut the cheesecake.
  12. Serve with whipped cream on top.
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