Copycat Cheesecake Factory Pumpkin Cheesecake

Better than the original? We think so! With just one bite, this copycat Cheesecake Factory pumpkin cheesecake recipe will make you question ever ordering the original again. We’ve prepared many copycat Cheesecake Factory recipes, and like other beloved cheesecake versions, this pumpkin cheesecake features a rich and tangy cream cheese filling and a buttery graham cracker crust. But what makes this creation different from the beloved original Cheesecake Factory cheesecake recipe are the additions of canned pumpkin, aromatic cinnamon, nutmeg and cloves.

Whether you’re looking for a delicious fall dessert to serve during the holidays or find yourself craving a slice midsummer when this delectable seasonal cheesecake isn’t offered, this pumpkin cheesecake recipe is for you.

Ingredients for Copycat Cheesecake Factory Pumpkin Cheesecake

• Graham cracker crumbs: Finely crushed crackers form the perfect base of a graham cracker crust, which is the first step for many cheesecake recipes.
• Sugar: Sugar sweetens the graham cracker crumb crust as well as the creamy, pumpkin-flavored cheesecake filling.
• Butter: A small amount of melted butter moistens the graham cracker crumbs enough to shape the crust for the cheesecake.
• Cream cheese: Cream cheese gives any cheesecake recipe body, richness and a wonderful tang. For great taste, choose packages from one of the best cream cheese brands.
• Eggs: Cheesecake is a custard-based dessert that relies on eggs to provide extra richness and structure in the filling.
• Cornstarch: Cornstarch is added to this copycat Cheesecake Factory pumpkin cheesecake recipe to thicken and stabilize the rich pumpkin cheesecake filling.
• Canned pumpkin: We think that canned pumpkin is better for fall baking, as opposed to making pumpkin puree from scratch. You’ll need one full can to make this cheesecake, so add this recipe to your list of ways to use up a can of pumpkin.
• Vanilla extract: Adding vanilla enhances the flavor and adds depth to the filling. Using one of the best brands of vanilla extract guarantees the best flavor.
• Spices: A duo of cinnamon and nutmeg infuses this cheesecake with everyone’s favorite seasonal flavors.
• Whipped cream: A fluffy cloud of homemade whipped cream is the perfect finish to this pumpkin cheesecake, a Cheesecake Factory fan favorite.
• Pecans: A sprinkle of chopped pecans offers a little nuttiness and crunch to contrast the silky pumpkin cheesecake. After all, pecans and pumpkins are a great flavor combination.

Directions

Step 1: Prep the pan

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Preheat the oven to 325°F. Grease a 9-inch springform pan and securely wrap three layers of foil around the bottom half of the pan. Set aside.

Editor’s Tip: The foil is important, so don’t skip it. Our Cheesecake Factory pumpkin cheesecake recipe uses a water bath to promote an evenly cooked, crack-free cheesecake, and wrapping the pan with foil ensures water does not seep into your cheesecake through the seams of your springform pan. This is one of our favorite tips for making cheesecake, as we note in our ultimate cheesecake baking guide.

Step 2: Make the crust

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In a large bowl, combine the graham cracker crumbs and sugar. Next, stir in the melted butter.

Editor’s Tip: The graham cracker crumb mixture should look like wet sand.

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Transfer the mixture to the prepared pan and press onto the bottom and 1-1/2 inches up the sides. Place the springform pan on a baking sheet. Bake until set, 10 to 15 minutes. Cool on a wire rack.

Step 3: Make the filling

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In a large bowl, beat the cream cheese until smooth. Beat in the eggs, one at a time, until combined.

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Next, add the sugar and cornstarch and mix until smooth, about two minutes.

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Add the canned pumpkin, vanilla extract, cinnamon and nutmeg to the mixture and beat until evenly combined, for about two more minutes.

Step 4: Prepare the water bath

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Pour the prepared filling into the cooled graham cracker crust, and then put the cheesecake into a roasting pan or rimmed sheet pan.

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Pour 1 inch of hot water into the roasting pan to make a cheesecake water bath.

Step 5: Bake and cool

Bake the pumpkin cheesecake until the center is just set and the top appears dull, 70 to 80 minutes.

Editor’s Tip: Here are more tips for knowing when a cheesecake is done.

Step 6: Cool the pumpkin cheesecake

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Remove the springform pan from the water bath, and cool it on a wire rack for 10 minutes. Next, carefully run a knife around the inside edge of the pan to loosen the cheesecake from the springform pan, and then cool it for one hour longer at room temperature.

Editor’s Tip: Don’t rush the cooling process. Putting a warm cheesecake into a cold refrigerator can cause the top of your cheesecake to crack.

Step 7: Chill overnight, then serve

Refrigerate the pumpkin cheesecake overnight, covering it once it’s completely cooled. When you’re ready to serve, remove the rim from the springform pan and garnish the cheesecake with whipped cream and chopped pecans.

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Copycat Cheesecake Factory Pumpkin Cheesecake Variations

• Make a chocolate pumpkin cheesecake: Turn this into a pumpkin and chocolate recipe by adding 1/2 cup mini chocolate chips to the cheesecake batter before baking. Then, top with some homemade chocolate ganache before serving.
• Garnish with caramel: Drizzle the finished cheesecake with homemade salted caramel sauce before serving to make a pumpkin caramel cheesecake.
• Consider crust alternatives: While graham crackers are classic, you can try other ingredients to make a crumb crust. Molasses cookies or Biscoff cookies would make spectacular swaps.
• Add more spices: Amp up the fall flavors in this cheesecake by adding up to 1 teaspoon ground cloves, ginger, allspice and/or cardamom to the cheesecake batter.

How to Store Copycat Cheesecake Factory Pumpkin Cheesecake

Copycat Cheesecake Factory pumpkin cheesecake should be kept refrigerated and wrapped tightly in storage wrap until ready to enjoy. It may also be stored in an airtight cake carrier.

How long does pumpkin cheesecake last?

Most cheesecake recipes, including this copycat pumpkin cheesecake from the Cheesecake Factory, are best enjoyed within three to five days.

Can you freeze pumpkin cheesecake?

Yes! Cheesecake freezes like a dream. You can wrap the whole cheesecake or individual slices tightly with storage wrap followed by a layer of heavy-duty foil, and store the cheesecake for up to one month. Thaw it completely in the refrigerator before serving. Our guide to freezing cheesecake provides more handy tips and tricks.

Copycat Cheesecake Factory Pumpkin Cheesecake Tips

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How do you prevent pumpkin cheesecake from cracking?

Cheesecake cracks are always a bummer. Luckily, they’re preventable too. A water bath is your best insurance policy for stopping cheesecake cracks. Avoid overbaking, and allow the pumpkin cheesecake to cool completely before refrigerating. Here are more ways to prevent cheesecake cracks.

How do you get a clean slice of cheesecake?

To get a perfectly clean slice of cheesecake every time, warm your knife in hot water and wipe it dry before slicing. This will prevent crumbs from sticking and allow the knife to glide through the cheesecake with ease. Second, clean your knife after each cut to remove any crumbs or filling that may have stuck to the blade. These tips for how to cut cake are also applicable to cheesecake.

How should you serve pumpkin cheesecake?

Like all of our favorite pumpkin recipes, this Cheesecake Factory pumpkin cheesecake will fit in on any dessert table during the holidays, or any fall or winter gathering with friends or family. Complete your spread with a batch of soft and chewy gingerbread cookies, a tray of cranberry fudge and some hot spiced apple cider.