Name: Copycat Cheesecake Factory Pumpkin Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 7 h 30 min
Yield: 8
Cuisine: A
Ingredients: 1 ½ cup graham cracker crumbs; 5 tbsp. melted butter; 1 cup sugar; 1 tbsp. sugar; 24 oz. softened, cream cheese; 1 tsp. vanilla; 1 cup canned pumpkin; 3 eggs; ½ tsp. cinnamon; ¼ tsp. nutmeg; ¼ tsp. allspice; 6 tbsp. whipped cream

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

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Prep: 20 mins

Cool Time: 6 hrs

Cook: 1 hr 10 mins

Total: 7 hrs 30 mins

Serves:

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.

Nutrition

Sugar: 35g
:
Calcium: 130mg
Calories: 594kcal
Carbohydrates: 47g
Cholesterol: 163mg
Fat: 42g
Fiber: 2g
Iron: 2mg
Potassium: 247mg
Protein: 9g
Saturated Fat: 20g
Sodium: 490mg
Vitamin A: 6404IU
Vitamin C: 1mg

Nutrition Disclaimer

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