Considering making the Cheesecake Factory Pumpkin Cheesecake Recipe at home instead of heading to the restaurant? You’ll be happy you did! It’s easier to make than you might think, and it really does taste just as good as the original. Plus you’ll be saving on money, calories, and time.
Fall is finally here, which means it’s time to make all the Fall goodies! This Pumpkin Roll Layer Cake and Pumpkin Cinnamon Roll Cake are both at the very top of my list of seasonal favorites. And, of course, this copycat cheesecake factory pumpkin cheesecake recipe is a must bake as well, especially if you’re a pumpkin pie spice fanatic like me. Can we talk about how good pumpkin recipes get once the fall season rolls around? I literally can’t even.
The Cheesecake Factory is a popular restaurant chain known for their delicious cheesecake, and their legendary pumpkin cheesecake is one of their most popular recipes for good reason — it’s a pleasing combination of pumpkin pie and rich, creamy cheesecake all in one slice. Now you can make this creamy pumpkin, spiced-just-right dessert at home with this easy recipe, and for a fraction of the cost of ordering the whole cake at the restaurant. It’s perfect for Thanksgiving dinner or any other special occasion, and best of all, it’s a lot easier to make than you might think!
Ingredients & Supplies
Great ingredients and the right tools make all the difference in any recipe. Here are the ones I recommend for this Pumpkin Factory Cheesecake Recipe, plus a few essentials like a food processor (for pulsing those graham crackers into fine crumbs), a springform pan, a roasting pan for the water bath, and a good electric mixer so your cream cheese mixture turns out silky smooth every single time.
Ingredients
▢ graham cracker crumbs
▢ melted butter
▢ sugar (plus a little brown sugar for that deep, caramel-y flavor in the filling)
▢ cream cheese, at room temperature
▢ sour cream
▢ vanilla extract
▢ canned pumpkin puree
▢ eggs
▢ pumpkin pie spice
How to Make Pumpkin Cheesecake Just Like The Cheesecake Factory
➊ Start with this perfect buttery graham cracker crust. Pulse your graham crackers in the food processor, stir the graham cracker crumb mixture with the rest of the butter, and press it into the bottom of the pan and partway up the sides of the pan. It’s buttery and delicious and the perfect vessel for this epic cheesecake filling. I suggest doubling the recipe for the crust if you want to make it nice and thick and pressed all the way up the sides of the cake pan (unlike the picture below which was made for a pie).
➋ Bring all of your cold ingredients to room temperature. This is absolutely essential when it comes to achieving the unmistakable creamy texture of a Cheesecake Factory cheesecake. It will also help prevent cracks forming along the top of the cheesecake once your spiced pumpkin filling is poured into the cooled crust.
➌ Bake the cheesecake in a water bath. Wrap the outside of the springform pan tightly in aluminum foil (so no boiling water sneaks in), set it in a roasting pan, and pour in enough boiling water to come partway up the sides. Yes, it’s a little bit of a hassle. But the extra step is totally worth it! Your efforts will be rewarded with an unbelievably smooth, creamy, perfectly baked cheesecake texture all the way through. Once cooled it will slice like a dream and won’t crack on top.
Why Does Cheesecake Need a Water Bath?
Why does cheesecake need a water bath? I think this question is best answered by talking about what happens when a cheesecake is baked without a water bath. A cheesecake baked with no water bath is oftentimes not cooked evenly throughout the cake, which means some parts of it may still be loose, like batter. Meanwhile other parts of the cake are overdone, which results in an unpleasant curdled texture. Additionally, you can basically count on a cracked top if you don’t use a water bath.
All that being said… you can bake a good cheesecake without a water bath. I’ve done it plenty of times, and it’s fine. But if you want a cheesecake that compares with the likes of a Cheesecake Factory cake, you’ll definitely want to use a water bath! It really is a better way to guarantee that creamy cheesecake texture in every single slice.
And if you’d rather just forget about baking a whole cheesecake altogether (I totally get it)– try my No Bake Pumpkin Cheesecake instead, or go the adorable route with these Mini Pumpkin Cheesecakes for individual slices without any of the fuss!
Tips for the Perfect Pumpkin Pecan Cheesecake
✓ Use real, full fat cream cheese that comes in the shape of a brick. Don’t use cream cheese spread, reduced fat cream cheese, or neufâtel cheese.
✓ You really do need to bring all of the cold ingredients to room temperature before mixing them in a large bowl. This helps them to incorporate better, which makes the texture smoother. And it also prevents over-mixing the eggs, which helps prevent cracks and weird air pockets in the cake.
✓ Bake the cheesecake in a water bath. Scroll up if you missed this part of the post.
✓ Allow the cheesecake to cool in the oven for a full hour– don’t cheat! This helps the cheesecake finish baking completely without overbaking, so that you have a perfectly consistent texture all the way through. It also helps prevent cracking on the top of the cheesecake, since cracks often occur when the cheesecake changes temperature too quickly (for example, going directly from the hot oven to room temperature or colder).
✓ When adding eggs to a cheesecake mixture, always add them one at a time and mix well after each addition. Failure to do so can cause your cheesecake to crack on top.
✓ Don’t overmix your cheesecake filling once all the ingredients have been added – just mix until everything is combined and there are no more lumps. Overmixing can result in a tough, dry cheesecake.
✓ Allow your cheesecakes to cool at room temperature for an hour or two, then place in fridge overnight (or up to three days) before serving so they can set properly and develop a smooth texture. Trust me, this is worth the wait — a little plenty of time in the fridge makes all the difference.
Cheesecake FAQ:
What type of milk should I use for this recipe?
Use whatever kind you have on hand! Whole, low fat or skim milk will all work, as long as it’s at room temperature.
Can I use Greek yoghurt instead of sour cream?
Yes! Just make sure your yogurt is plain and unsweetened before using it in this recipe. You can also use any type of full-fat yogurt you like (e.g., Greek, natural).
What can I use if I don’t have vanilla extract?
You can substitute the extract with one teaspoon of vanilla bean paste or powder instead.
Can I make this cheesecake ahead of time?
Yes! Just store it in an airtight container for up to three days before serving.
Is this cheesecake freezer friendly?
Yes, it is! Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing. It will keep for up to two months.
Cheesecake Factory Cheesecake Serving Suggestions
For the ultimate copycat experience, serve this cheesecake with two HUGE swirls of my favorite stabilized whipped cream. Fresh whipped cream piped into pretty cream rosettes right on top of your cheesecake makes it look downright bakery-worthy, be still my heart. Heavy cream whips up fast with an electric mixer, so there’s really no excuse to skip this step.
I also highly, highly recommend topping your slice with caramel sauce, chocolate shavings, and milk chocolate Heath bits (in addition to the whipped cream, obviously ツ ). If you’re a pecan pie lover, a sprinkle of chopped toasted pecans over the top gives you that same cozy, nutty crunch in every bite.
A Quick Note on This Copycat Recipe
A quick disclaimer, because I think it’s important: this is a copycat recipe, meaning it’s my own version inspired by one of the best companies in the cheesecake business, not the actual product sold in restaurants. The Cheesecake Factory is known for having a limited time pumpkin cheesecake on their menu each fall, and part of what makes it one of their seasonal favorites is that you really do have to catch it while you can. This homemade version gives you all that same creamy, spiced goodness any time you’re craving it, for a fraction of the cost of ordering a whole cheesecake at the restaurant.
Allergen notice: this recipe, like most cheesecakes, contains dairy, eggs, and wheat (from the graham crackers), so please keep that in mind if you’re serving guests with food sensitivities. If you’re ever curious about the allergen content of the restaurant’s actual pumpkin cheesecake, always check the official product packaging or the restaurant’s website directly, since third-party sources aren’t always reliable for the following allergens: tree nuts, crustacean shellfish, and others. For general informational purposes, it’s always best to double check directly with the source for the greater security of anyone with allergies, since availability of such information can vary and your browser experience on older or unsupported browser versions may not display everything correctly. For the best experience and key functionality, I always recommend going straight to the source.
On a sweeter note, baking a whole cake like this one is also just a perfect opportunity to bake for a good cause. If you end up with extra individual slices, consider sharing with a neighbor, or look into your local network of food banks — Feeding America is a wonderful organization doing great work to make sure everyone has access to good food, especially around the holidays.
This cheesecake has been one of my most popular recipes for a long time now, and it’s no mystery why — it really is a lot cheesecake, in the best possible way. It’s rich, it’s creamy, it’s spiced just right, and it disappears fast at every Thanksgiving dinner I’ve ever brought it to.
More Copycat Recipes
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Now that you know how to make the delicious Cheesecake Factory Pumpkin Cheesecake Recipe, there’s no need to go out and spend money on it! This easy recipe is simple to follow and tastes just as good as the original, right down to the pastry crust and that unmistakable pumpkin flavor. Plus, you’ll be saving on calories and time. Serve this cheesecake at your next special occasion for an instant crowd-pleaser, and don’t forget to check out more of our favorite classic recipes while you’re here!
Copycat Cheesecake Factory Pumpkin Cheesecake
Yield:
8 slices
Prep Time:
30 minutes
Cook Time:
1 hour
Additional Time:
3 hours 30 minutes
Total Time:
5 hours
Super creamy cheesecake bursting with pumpkin flavor on top of a buttery graham cracker crust. Just like the Cheesecake Factory, but at home!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp butter, melted
- 1 cup sugar + 1 tbsp sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 tsp vanilla
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 eggs, room temperature
- 1 tsp pumpkin pie spice
Instructions
Preheat oven to 350ºF.
Make the crust by mixing together the graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press the mixture into the bottom a 10-inch springform pan and up the sides (you can also use an 8-inch, which will make a thicker cheesecake just like the Cheesecake Factory’s, but you will need to add on about 20 minutes additional bake time).
Bake for 5 minutes, then allow to cool completely before filling it.
Make the filling: in a large bowl, combine the remaining sugar, cream cheese, and vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, and pumpkin pie spice. Mix until smooth.
Pour the filling into the crust. Bake for 60 minutes.
After baking, allow cake to cool in the oven with the door open for another hour until it reaches room temperature.
Cover and chill for at least 3 hours.