Name: Cheesecake Factory Copycat Pumpkin Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 12 graham crackers, crushed (about 1½ cups); 2 tbsp white sugar; 5 tbsp unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup canned pumpkin puree; 1 cup granulated sugar; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves (optional); 3 large eggs; 1 tsp vanilla extract; 1 cup sour cream; 1 tbsp all-purpose flour

Why You’ll Love This Recipe

I love this Cheesecake Factory Copycat Pumpkin Cheesecake because it’s just like the iconic dessert but made from scratch at home. The buttery graham cracker crust pairs beautifully with the smooth, spiced pumpkin filling, and the rich cheesecake texture melts in your mouth. With just the right amount of cinnamon, nutmeg, and clove, the pumpkin flavor is the perfect complement to the creamy filling. It’s easier to make than you might think, and the results are simply divine!

Ingredients

For the Graham Cracker Crust:

12 graham crackers, crushed (about 1½ cups crumbs)
2 tbsp white sugar
5 tbsp unsalted butter, melted

For the Pumpkin Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup canned pumpkin puree
1 cup granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves (optional, for extra spice)
3 large eggs
1 tsp vanilla extract
1 cup sour cream
1 tbsp all-purpose flour

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Graham Cracker Crust:

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan or line it with parchment paper.
Prepare the Crust: In a medium bowl, combine the crushed graham crackers, white sugar, and melted butter. Stir until the mixture is evenly combined.
Press into the Pan: Pour the graham cracker mixture into the bottom of the springform pan and press it firmly to create an even crust using the back of a spoon or the bottom of a glass.
Bake the Crust: Bake the crust for 8-10 minutes, until it’s lightly golden and firm. Remove from the oven and set aside to cool.

Make the Pumpkin Cheesecake Filling:

Beat the Cream Cheese: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Add the Sugar and Spices: Add the granulated sugar, cinnamon, nutmeg, and cloves (if using) to the cream cheese mixture. Beat until fully combined and smooth.
Add the Pumpkin and Eggs: Mix in the pumpkin puree and vanilla extract. Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and well-combined after adding each egg.
Add the Sour Cream and Flour: Add the sour cream and flour, mixing until smooth. The flour will help stabilize the cheesecake and give it a silky texture.

Bake the Cheesecake:

Pour the Filling into the Crust: Pour the pumpkin cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
Bake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. You can check for doneness by inserting a toothpick or knife into the center—the cheesecake should be firm but still a little soft in the middle.
Cool: Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour. This helps prevent cracking. After 1 hour, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight for best results.

Serve:

Serve: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Optionally, top with a dollop of whipped cream or a dusting of cinnamon before serving.

Servings and Timing

This recipe makes about 8-10 servings, depending on portion size. Prep time is about 15 minutes, baking time is 50-60 minutes, and chilling time is at least 4 hours or overnight for the best texture. The cheesecake is easy to make and perfect for making ahead of time, allowing the flavors to meld together.

Variations

Add a streusel topping: For added texture and flavor, top the cheesecake with a streusel topping made from oats, brown sugar, and butter before baking.
Chocolate twist: Drizzle the cheesecake with a little melted chocolate or swirl in some chocolate ganache for an extra indulgent twist.
Mini cheesecakes: Make individual-sized cheesecakes by using a muffin tin or mini springform pans. Adjust the baking time to about 20-25 minutes for mini versions.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake can also be frozen! Wrap the cheesecake tightly in plastic wrap and foil, and freeze for up to 2 months. To thaw, place it in the refrigerator overnight. Serve chilled or at room temperature.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time. In fact, it’s best when it has had time to chill and set overnight in the refrigerator.

Can I use a different crust?

Yes, you can use other crusts like chocolate cookie crumbs, vanilla wafer crumbs, or gingersnap cookies for a different flavor profile.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure it is well-strained to remove excess moisture. Canned pumpkin puree has a thicker consistency, which works best for this recipe.

Can I use a springform pan?

Yes, a 9-inch springform pan is ideal for this recipe, as it allows for easy removal of the cheesecake. If you don’t have a springform pan, you can use a regular cake pan, but it may be harder to remove the cheesecake from the pan.

How do I prevent the cheesecake from cracking?

To minimize cracking, make sure the cheesecake cools gradually by turning off the oven and letting it sit inside with the door slightly ajar. Also, chilling the cheesecake for several hours or overnight helps it set evenly.

Conclusion

This Cheesecake Factory Copycat Pumpkin Cheesecake is a creamy, decadent treat that perfectly captures the essence of fall. With its rich, spiced pumpkin filling, buttery graham cracker crust, and smooth, velvety texture, it’s sure to be a hit at your next holiday gathering or cozy autumn celebration. Best of all, it’s easy to make at home with just a few simple ingredients, making it a perfect addition to your seasonal dessert repertoire!

Cheesecake Factory Copycat Pumpkin Cheesecake