Pumpkin Cheesecake - Cheesecake Factory Copycat

Indulge in a rich, creamy Pumpkin Cheesecake that tastes just like the Cheesecake Factory’s! This easy copycat recipe blends warm pumpkin spice with a velvety cheesecake filling for the ultimate fall dessert.

Course Dessert

Cuisine American

Keyword cheesecake, pumpkin

Prep Time 30

Cook Time 1 10

Setting time/ Cool 5

Total Time 6 40

Servings servings

Calories 530kcal

Equipment

9" springform pan

Ingredients

Crust

1 ½ cups graham cracker crumbs
½ cup butter melted - unsalted
¼ cup granulated sugar

Filling

32 ounces cream cheese softened
1 cup granulated sugar
4 large eggs
1 cup pumpkin puree - canned - not pie filling
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 325 degrees.
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.
Bake for 10 minutes, then remove and set aside.
In a separate mixing bowl, beat the softened cream cheese with the sugar until smooth.
Beat in the eggs, pumpkin puree, sour cream, vanilla, and spices (cinnamon, nutmeg, ginger, and salt) - mixing until well blended.
Transfer the cheesecake filling mixture to the prepared crust. Smooth into an even layer.
Bake for 70 minutes (1 hour 10 minutes) or until the center is set and the edges are lightly brown. It will still be ever so slightly giggly in the center.
Turn off the oven, crack the door open and allow the cheesecake to “cool” in the hot oven for another hour before removing.
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 as a cold cheesecake.

Nutrition