Cheesecake Factory Pumpkin Cheesecake

Recreate the Cheesecake Factory’s iconic Pumpkin Cheesecake with this copycat recipe that’s sure to impress at any gathering. This dessert combines the creamy, rich textures of classic cheesecake with the spicy sweetness of pumpkin, wrapped in a buttery graham cracker crust. Perfect for fall celebrations or as a decadent treat, this cheesecake brings the beloved flavors of a restaurant favorite right into your kitchen.

Craft a Cheesecake Worthy of Applause

Mastering this pumpkin cheesecake recipe means bringing a piece of the Cheesecake Factory’s charm to your home. It’s not just a dessert; it’s an experience that evokes the essence of autumn with every creamy slice.

Pro Tips for a Perfect Cheesecake

1. Crust Perfection: For a firm and crumbly crust, mix the graham cracker crumbs thoroughly with sugar and butter, then press them evenly across the bottom of the pan.
2. Smooth Filling: Ensure that your cream cheese is at room temperature before beating it with sugar and vanilla, as this helps to achieve a smooth, lump-free filling.
3. Avoid Cracks: To prevent the top from cracking, avoid over-mixing the eggs, and bake the cheesecake in a water bath to ensure even, gentle cooking.
4. Slow Cooling: Let the cheesecake cool slowly in the oven with the door ajar to minimize the risk of sudden temperature changes that can cause cracks.
5. Chill Well: Refrigerate the cheesecake for at least four hours, but overnight is best to fully set the flavors and texture.

Cheesecake Factory Pumpkin Cheesecake Recipe:

• Preparation time: 30 minutes
• Cooking time: 65 minutes
• Chill time: 4 hours
• Serving: 12 servings
• Equipment: 9-inch springform pan

Emulate the Cheesecake Factory’s craftsmanship with this homemade version of their seasonal special.

Ingredients:

For the crust:

• 1 3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin
• 3 eggs
• 1/2 cup sour cream
• 1 1/2 teaspoons pumpkin pie spice

For the topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Directions:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper for easy removal.
2. Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Mix the Filling: In a large bowl, beat together cream cheese, sugar, and vanilla until smooth. Gradually add pumpkin, eggs, sour cream, and pumpkin pie spice, mixing just until combined.
4. Assemble: Pour the filling over the crust in the springform pan.
5. Bake: Place the cheesecake in the oven and bake for 60 minutes. The edges should be set, with the center still slightly jiggly.
6. Add Topping: Mix 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Spread evenly over the hot cheesecake.
7. Final Bake: Return to the oven and bake for an additional 5 minutes.
8. Cool: Turn off the oven, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
9. Chill: Remove from the oven, let cool completely, then refrigerate for at least 4 hours, preferably overnight.

Celebrate with Every Slice

This copycat Cheesecake Factory Pumpkin Cheesecake is more than just a dessert; it’s a centerpiece that celebrates the flavors of the season. Serve it at your next holiday party or family gathering and watch as it becomes a new favorite, cherished by all who taste its rich, spiced, creamy layers.