Cheesecake Factory Copycat Pumpkin Cheesecake Recipe

I recently whipped up a Creamy Pumpkin Cheesecake Recipe featuring graham cracker crumbs, rich cream cheese, and pumpkin puree spiked with pumpkin pie spice. Its silky texture and balanced sweetness from the granulated sugar and sour cream make this fall dessert a delightful treat that has quickly become a favorite in my kitchen.

I’ve been experimenting a lot in the kitchen lately and I finally nailed down my take on the Cheesecake Factory Copycat Pumpkin Cheesecake. This isn’t your everyday dessert, it’s a lightly spiced, creamy cheesecake that’ll give you that wow factor on your fall table without all the fuss.

I start by crunching up graham cracker crumbs with a bit of granulated sugar and melted unsalted butter to form the perfect base. Then, I blend softened cream cheese with pumpkin puree and a dash of vanilla extract.

The mix, along with eggs at room temperature, sour cream, a hint of pumpkin pie spice and salt, comes together to create this smooth, baked pumpkin cheesecake that stands out in any dessert lineup. I love when recipes turn out with that balance of rich creamy texture and the subtle spice kick that reminds me of the best Pumpkin Cheesecake Factory Recipe I’ve ever tasted.

Enjoy makin’ it and sharing it with your friends!

Why I Like this Recipe

I really love this recipe because it gives me a smooth and creamey cheesecake that is both rich and spicy. One reason is that the graham cracker crust is super crunchy and mixes so well with the soft filling, it feels like the best contrast every time I take a bite. I also like that it’s not too hard to put together, even if I mess up a little sometimes, it turns out pretty good every time I make it. And the pumpkin puree mixed with that pumpkin pie spice just makes it the perfect fall dessert that reminds me of cozy autumn days with friends and family.

Ingredients

• Graham Cracker Crumbs: Provide crunchy, carbohydrate-rich crust; they add texture and subtle sweetness.
• Cream Cheese: Rich, smooth, high in fat and protein; it lends a silky, tangy flavor.
• Pumpkin Puree: Natural, fiber-filled ingredient; imparts moist texture, subtle sweetness, and autumnal taste.
• Eggs: Bind ingredients together; add protein and help achieve a smooth, creamy consistency.
• Sour Creem: Offers tangy, creamy balance; its slight sour note contrasts the sweet elements.
• Pumpkin Pie Spice: A blend of warm spices that infuse the cheesecake with a cozy flavor.
• Unsalted Butter: Enhances richness while merging flavors; adds moisture and a velvety finish.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 (15 ounce) can pumpkin puree
• 3 large eggs, at room temperature
• 1/4 cup sour creem
• 1 teaspoon vanila extract
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 325°F and grease a 9-inch springform pan really well.

2. In a bowl, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter until it looks like wet sand; press this mixture firmly into the bottom of the pan.

3. In a large bowl, beat 3 packages of softened cream cheese with 1 cup granulated sugar until the mixture is smooth and creamy.

4. Stir in the 15 ounce can of pumpkin puree until it blends in completely.

5. Add the 3 large eggs one at a time, mixing a little after each egg so they are well combined.

6. Mix in 1/4 cup sour creem, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until you get an even consistency.

7. Pour the filling over your crust in the pan and smooth out the top with a spatula.

8. Place the pan in the oven and bake for about 55 to 65 minutes until the edges are set but the center still jiggles a bit.

9. Turn the oven off and let the cheesecake cool in there with the door slightly open for about an hour.

10. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before slicing and enjoying your fall dessert.

Equipment Needed

1. Oven (for preheating and baking)
2. 9-inch springform pan
3. Small mixing bowl (for combining graham cracker crumbs, sugar, and melted butter)
4. Large mixing bowl (for beating the cream cheese and mixing in the rest of the ingredients)
5. Electric hand mixer or stand mixer
6. Measuring cups and spoons
7. Rubber spatula (for smoothing the filling)
8. Can opener (for the pumpkin puree)
9. Refrigerator (for chilling the cheesecake)

FAQ

Cheesecake Factory Copycat Pumpkin Cheesecake Recipe Substitutions and Variations

• If you run out of graham cracker crumbs, try crushing up digestive biscuits or gingersnaps. They work pretty well and add a fun twist.
• Don’t have cream cheese at hand? Neufchătel cheese is a decent substitute if you want a lighter option.
• Out of unsalted butter? Use salted butter instead but remember to cut down on the extra salt in the recipe.
• If you cant find pumpkin puree, you could use mashed roasted butternut squash. It has a similar texture, though it’ll give a slightly different flavor.
• Sour cream can be replaced with plain Greek yogurt if you need a tangy and creamy alternative.

Pro Tips

1. Make sure your cream cheese is totally soft before you start mixin’ – if it’s even a little hard, you’re gonna end up with lumps in your cheesecake which ain’t fun at all.
2. Don’t overbake it. The center should still jiggle a bit when you take it out, cuz if you bake it too long, it gets dry and loses that creamy texture.
3. To keep cracks from forming, try letting it cool slowly. Once it’s done baking, turn the oven off and leave the cheesecake inside with the door cracked open for an hour.
4. If you wanna take it to the next level, consider using a water bath. Wrap your pan in foil and set it in a larger pan with hot water. This helps your cheesecake cook evenly and stay extra smooth.