Pumpkin Cheesecake – Cheesecake Factory Copycat

This silky smooth cheesecake made with pumpkin puree, warm fall spices, and graham cracker crust is a homemade delight that can easily beat the legendary pumpkin cheesecake from Cheesecake Factory.

A pleasing combination of pumpkin pie and creamy cheesecake in one recipe – it is creamy and light, packed with pumpkin flavor and sweetness, and only really needs a handful of basic ingredients. 

And since it is fall season, this time of the year we add pumpkin to everything. Sorry. If you make it through the season without making at least one pumpkin recipe, you may upset pumpkin gods.

And with this easy copycat recipe, you get a perfect opportunity to surprise your family with the famous dessert in the comfort of your own home. An easy craving fix without needing to leave the house which is perfect on a rainy day.

If you think Cheesecake Factory has the best pumpkin cheesecake or trying to beat the taste, try this recipe.

Why You’ll Love This Recipe

• At Cheesecake Factory, pumpkin cheesecake is a seasonal menu only. You can make it at home any time you’re craving something yummy and festive. Plus, the whole cheesecake will be cheaper to make at home than to buy at the restaurant – a fraction of the cost! It is also definitely healthier and fresher than any store-bought dessert.
• Amazing Fall recipe featuring classic baked cheesecake and festive flavors of fall. Can be great for Halloween or Thanksgiving or just for the holiday season in general. 
• This cheesecake factory pumpkin cheesecake recipe may be not exactly how they make it at the restaurant but it is still an easy dessert with a good yield (for a family gathering). Don’t be intimidated by a copycat recipe, I always make sure to adapt the steps for beginners and simple ingredients we can easily buy at a grocery store.
• I simply bake it without using the water bath method and my cheesecake turns out perfect. 

Ingredients Notes

This pumpkin cheesecake is made of pumpkin puree, cream cheese, sour cream, warm spices, and vanilla, and sits on a baked crust made with graham cracker crumbs.

Crust

• Graham crackers pulsed till crumbs.
• Unsalted butter. Melted butter binds the crust perfectly and adds tons of flavor.
• Granulated sugar actually adds some crispiness to the crust. Brown sugar would work too but it will add some sweetness and caramel flavor.

Filling

• Softened cream cheese, the one in the brick, not the tub.
• Granulated sugar
• Large eggs. As it is a classic baked cheesecake, we can safely use eggs to make the best structure for the filling.
• Pumpkin puree to make the spiced pumpkin filling. You can use canned or homemade pumpkin puree but please do not use pumpkin pie filling. To be honest, most pumpkin recipes that are not pies but other popular pumpkin desserts strictly use the puree as store-bought pie filling often has sweeteners, additives, and preservatives that will compromise the taste.
• Sour cream. Adding sour cream is a fantastic way to make the cheesecake filling addictively smooth and creamy. You can use whipped heavy cream and fold it into the mix instead of sour cream. Plain yogurt works too.
• Vanilla extract is the go-to choice, but you can use orange, pumpkin spice, and almond extracts as well for different flavoring.
• Pumpkin pie spice or a blend of ground cinnamon, ground nutmeg, and ground ginger. I add s1/4 teaspoon salt as well. Want more pumpkin-spiced dessert? Add some cloves and cardamom. Cheesecake Factory uses a secret blend of spices, but I think the best way to replicate the taste is to go with classic fall-inspired spices. 

Kitchen Equipment

• A springform pan (aka cheesecake pan) lined with parchment paper and sides greased with cooking spray or butter. If making it for a holiday table, you can also use a Bundt pan. I used a standard 9″ pan for this.
• Optional, food processor to pulse the Graham crackers. I often put them in a ziplock bag or durable plastic bag and crush them with a rolling pin.
• Optional, stand mixer. You can combine everything by hand, it helps to avoid overbeating the cream cheese base.

How To Make Cheesecake Factory Pumpkin Cheesecake Recipe

1: Blind Bake The Crust

1. Preheat the oven to 325 degrees F.
2. Combine the graham cracker crumbs, sugar, and butter in a bowl. Stir until the crumbs are moistened, then transfer them to a springform baking pan. Press the crumb mixture into a firm, even layer. If you like some crust on the sides too, add 1-1/2 inches up the sides.
3. Bake for 10 minutes until the crust is golden brown, then remove and set aside.

2: Prepare Pumpkin Cheesecake Filling

1. In a separate mixing bowl, beat cream cheese with the sugar until just smooth. Do not overbeat.
2. Beat in the eggs one at a time, pumpkin puree, sour cream, vanilla, and spices (cinnamon, nutmeg, ginger, and salt) – mix until well blended but do not overmix. It will create air pockets and the cheesecake center will sink and crack during the baking process.

3: Assemble & Bake

1. Transfer the cheesecake filling mixture to the prepared cooled crust. Smooth into an even layer.
2. Bake for 70 minutes (1 hour 10 minutes) on the middle rack or until the center is set and the edges are lightly brown. It will still be ever so slightly giggly in the center.

4: Chill The Baked Pumpkin Cheesecake

1. Turn off the oven, crack the oven door open, and leave cheesecake to “cool” in the hot oven for at least an hour before removing. Wait until the cheesecake cools completely.
2. Cover the pan and refrigerate the cheesecake for at least 4 hours to cool and set before serving. I prefer to chill overnight because a warm cheesecake is never as good. The best cheesecake is a cold cheesecake.
3. Remove the sides of the springform pan, slice with a warm knife, and transfer to serving plates.
4. Serve with a dollop of homemade whipped cream or Cool whip or as is.

Storage

Store leftover pumpkin cheesecake in an airtight container in the fridge for up to a week. It doesn’t sit out well as it has dairy.

This cheesecake is baked and will freeze well. Wrap individual slices with a layer of plastic wrap and another layer of aluminum foil and freeze for 2 months. Thaw at room temperature for 2 hours or in the fridge overnight.

Substitutions & Variations

• Crust options. Popular replacements for Graham cracker crust are Biscoff crust and gingersnap crust as they pair well with spices and pumpkin flavor. You can anyway use no-bake (or baked) Oreo crust too.
• Toppings. Chopped pecans or almonds, whipped cream rosettes, caramel drizzle, chocolate ganache, dusting the cake with some cinnamon and spices, or chocolate shavings are amazing decoration ideas too. Toasted pecans have more flavor. If you need a show-stopper make a thick layer of buttercream frosting or cream cheese frosting.
• Easy no-bake dessert. Cheesecake Factory pumpkin cheesecake can also be a no-bake. Omit eggs in that case and make sure to chill the cheesecake overnight.
• Vegan Pumpkin cheesecake. Use coconut whipping cream for garnish, coconut yogurt instead of sour cream, and plant-based cream cheese. Omit eggs altogether.
• Pumpkin pecan cheesecakes combine 3 popular recipes: creamy cheesecake, pumpkin pie, and pecan pie. This recipe can also be a bit spiked if you make a yummy caramel sauce with Bacardi rums to serve on the side.

Water Bath Method To Bake Cheesecakes

The water bath method helps to cook the whole cake evenly but it is not mandatory to achieve a good-looking and tasting cake.

• Wrap the bottom of the spring pan with tin foil. The wrapped pan is then protected from water getting inside.
• Boil some water in a medium pot. Get a 1-inch larger roasting pan, place the spring form inside, and fill half of the pan with boiling water.
• Bake for about 1 hour 45 minutes. Follow the same cooling and chilling instructions as above.

Instead of going all the way with a water bath, you can add a large bowl (oven-safe) or pan filled with water on the lower rack in the oven. The steam will create a very similar effect.

Expert Tips To Make Pumpkin Cheesecake Better Than Cheesecake Factory

• The spring form pan is easier to use in cheesecake recipes because it has removable sides.
• The optimal chilling time to make the best cheesecakes is around 8 hours.
• Run a knife along the sides of the pan before removing the cheesecake from the pan to make sure the sides don’t stick.
• Warm up the knife under hot water before cutting the cheesecake. It will make the cleanest slices ever.

Popular Questions

What Is Cheesecake Factory Pumpkin Cheesecake?

Cheesecake Factory Pumpkin Cheesecake are baked cheesecakes but they are not exactly homemade. Every cheesecake factory outlet doesn’t make its own cheesecakes. They are all made in bigger facilities, baked, chilled, frozen, and then distributed across the US.

Cheesecake factory pumpkin cheesecake doesn’t contain gelatin.

What Does Adding An Extra Egg To Cheesecake Do?

Eggs help with the texture of baked cheesecakes. Adding one more egg white will create a fluffier lighter texture, while an extra egg yolk adds more smoothness to it. However, too many eggs in the cheesecake filling increases the chances of cracks and sinking center.

Why Did My Pumpkin Cheesecake Crack?

Over-beating the cream cheese base, as well as overbaking can lead to sinking and cracking in cheesecakes. It is better to beat the ingredients by hand until they are just light and fluffy. Rushing cooling of the pumpkin cheesecake will also make it crack. However, cracks in cheesecakes don’t affect the taste – it is just an aesthetic imperfection.

To prevent pumpkin cheesecake from cracking stick to room temperature ingredients, make sure to not overbeat the cream cheese mixture, and let the baked cheesecake cool slowly. Using the water bath method also helps avoid cracks. 

If you love this holiday dessert recipe, you’re going to love these other tasty treats too. Please click each link below to find the easy, printable recipe!

More Great Holiday Cheesecake Recipes

Pecan Pie Cheesecake

Cinnamon Roll Cheesecake

Caramel Apple Cheesecake

No-Bake Pecan Pie Cheesecake

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