Recipe for Cheesecake Factory Pumpkin Cheesecake (Copycat Version)

Recipe for Cheesecake Factory Pumpkin Cheesecake (Copycat Version)

If you're craving the rich, creamy decadence of Cheesecake Factory's legendary pumpkin cheesecake, you're not alone. This fall-inspired dessert blends the smoothness of classic cheesecake with the warm spices of pumpkin pie — all nestled in a buttery graham cracker crust. Making a copycat version at home is easier than you think, and it's perfect for holiday tables, potlucks, or a cozy night in. Below is a full recipe breakdown that delivers restaurant-quality flavor in your own kitchen.

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### **Recipe for Cheesecake Factory Pumpkin Cheesecake (Copycat Version) - Ingredients**

#### *For the Crust:*

* 1 ¾ cups graham cracker crumbs (about 14 whole crackers)

* 2 tablespoons granulated sugar

* ½ teaspoon ground cinnamon

* ½ cup unsalted butter, melted

#### *For the Cheesecake Filling:*

* 3 (8-ounce) packages cream cheese, softened

* 1 cup granulated sugar

* 1 teaspoon vanilla extract

* 1 teaspoon ground cinnamon

* ½ teaspoon ground nutmeg

* ¼ teaspoon ground cloves

* ¼ teaspoon salt

* 3 large eggs

* 1 cup canned pumpkin purée (not pumpkin pie filling)

* ¼ cup sour cream (for extra creaminess)

#### *Optional Toppings:*

* Whipped cream

* A sprinkle of cinnamon or nutmeg

* Crushed graham crackers or candied pecans

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### **Recipe for Cheesecake Factory Pumpkin Cheesecake (Copycat Version) - Instructions**

#### **Step 1: Prepare the Crust**

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray and line the bottom with parchment paper.

2. In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon.

3. Stir in the melted butter until the mixture resembles wet sand.

4. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan.

5. Bake the crust for 8–10 minutes. Let it cool while you prepare the filling.

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#### **Recipe for Cheesecake Factory Pumpkin Cheesecake (Copycat Version) - Step 2: Make the Pumpkin Cheesecake Filling**

1. In a large mixing bowl, beat the cream cheese until fluffy and smooth (about 2–3 minutes) using an electric mixer on medium speed.

2. Add in the sugar, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until well combined.

3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

4. Stir in the pumpkin purée and sour cream, mixing just until smooth. Do not overmix.

5. Pour the filling over the cooled crust and smooth the top with a spatula.

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#### **Step 3: Bake the Cheesecake**

1. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks.

2. Carefully transfer to the oven and bake for 60–70 minutes, or until the center is set but still slightly jiggly.

3. Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour. This gradual cooling prevents sudden temperature changes that can cause cracking.

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#### **Recipe for Cheesecake Factory Pumpkin Cheesecake (Copycat Version) - Step 4: Chill and Serve**

1. Remove the cheesecake from the water bath and cool completely at room temperature.

2. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set completely.

3. When ready to serve, run a sharp knife around the edges of the springform pan before releasing the sides.

4. Top with whipped cream, a dusting of cinnamon, or your favorite garnish for a Cheesecake Factory-worthy presentation.

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### **Recipe for Cheesecake Factory Pumpkin Cheesecake (Copycat Version) - Tips for Success**

* **Room temperature ingredients** make for a smoother, lump-free filling.

* **Don’t skip the water bath**—it creates a gentle baking environment and helps your cheesecake stay velvety and crack-free.

* For an extra touch, drizzle with **caramel sauce** or **maple glaze**.

* **Freezes beautifully:** Wrap slices tightly and store in the freezer for up to 2 months. Defrost overnight in the fridge.

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### **Recipe for Cheesecake Factory Pumpkin Cheesecake (Copycat Version) - Final Thoughts**

This copycat Cheesecake Factory pumpkin cheesecake is a stunning dessert with a velvety texture and deep, spiced flavor that rivals the original. Whether you're celebrating Thanksgiving, enjoying a fall weekend, or simply want to impress your friends, this cheesecake delivers. Serve it chilled with a swirl of whipped cream and savor every creamy, cinnamon-kissed bite. It’s rich, indulgent, and downright unforgettable — a true seasonal showstopper.