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
- Preheat the oven to 350 degrees.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
- Bake the crust for 5 minutes, then set aside.
- In a bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes.
- Allow to cool then chill in the refrigerator.
- Once chilled, remove the pan sides and cut the cheesecake.
- Serve with whipped cream on top.
How To Make Copycat Cheesecake Factory Pumpkin Cheesecake
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
-
Preheat the oven to 350 degrees.
-
Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
-
Stir well enough to coat all of the crumbs with the butter.
-
Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
-
Bake the crust for 5 minutes, then set aside.
-
In a bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix until smooth.
-
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
-
Pour the filling into the pan.
-
Bake for 60-70 minutes.
-
Allow to cool then chill in the refrigerator.
- Once chilled, remove the pan sides and cut the cheesecake.
- Serve with whipped cream on top.
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