I am excited to share my Creamy Pumpkin Cheesecake Recipe that will intrigue dessert lovers. Featuring cream cheese, pumpkin puree and a graham cracker crust, along with spices such as cinnamon, ginger, nutmeg and cloves, this indulgence is balanced perfectly while offering a unique twist on a classic treat.

Jump to Recipe

I’ve been experimenting in the kitchen lately and came up with a recipe that’s perfect for fall. My Cheesecake Factory Copycat Pumpkin Cheesecake is a smooth and creamy delight with just the right touch of spice to keep things interesting.

I start with a crust made from 1 1/2 cups graham cracker crumbs mixed with 3 tablespoons granulated sugar and 6 tablespoons of melted unsalted butter. Then I blend together 3 packages of softened cream cheese with a 15 oz can of pumpkin puree and 1 cup granulated sugar.

This filling gets its magic from 3 large eggs, a splash of vanilla extract, and a mix of cinnamon, ginger and nutmeg. I also add a bit of sour cream and all-purpose flour to give it that perfect consistency.

Every bite brings a subtle kick of spice that makes this baked pumpkin cheesecake recipe a true fall showstopper. Enjoy discovering this homemade Halloween treat!

Why I Like this Recipe

I really enjoy this recipe because it gives me the perfect balance of creamy pumpkin flavor and warm spices that remind me of fall. I also love how the graham cracker crust adds a nice crunchy contrast to the smooth filling. Plus, I appreciate that the recipe is pretty straightforward so I can make it even when I’m not feeling super ambitious.

I gotta say, this pumpkin cheesecake recipe is really cool. It’s like the one from the Cheesecake Factory and comes out super smooth and creamy. There’s just the right amount of spice in it, which gives it that real cozy fall feel. And since it’s easy to whip up, I can enjoy a delicious dessert without too much hassle.

Ingredients

Print Recipe (No Advertisments)

Graham cracker crumbs: mainly provide carbohydrates for the crust, giving a sweet and crunchy base.
Unsalted butter: adds rich flavor and helps bind the crumbs, making the crust hold together.
Cream cheese: gives a creamy, tangy filling high in fat and protein that makes it yummy.
Pumpkin puree: adds moisture and fiber plus that classic fall flavor everyone loves.
Granulated sugar: sweetens the filling and balances the tangy creaminess just right.
Eggs: provide structure and protein while helping set the cheesecake’s smooth texture.
Sour cream: enhances creaminess, adds a bit of tang and extra moisture overall.
All purpose flour: stabilizes the filling and adds a slight thickness to the mix.
Vanilla extract: gives a subtle warm sweetness with a classic flavor note that ties it all together.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

3 tablespoons granulated sugar (for the crust)

6 tablespoons unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 (15 oz) can pumpkin puree

1 cup granulated sugar (for the filling)

3 large eggs

1/4 cup sour cream

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 325°F and lightly grease a springform pan.

2. In a bowl, mix together 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter until well combined. Press this mixture firmly into the bottom of your pan to form the crust.

3. In a large mixing bowl, beat 3 packages (8 oz each) of softened cream cheese until smooth and creamy.

4. Add in the 15 oz can of pumpkin puree and 1 cup granulated sugar. Mix them together until fully combined.

5. Beat in 3 large eggs one at a time, making sure each is mixed in well before adding the next.

6. Stir in 1/4 cup sour cream and 1/4 cup all-purpose flour until the mixture is smooth.

7. Add 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Mix everything together until there are no lumps.

8. Pour the cheesecake filling over the prepared graham cracker crust, smoothing out the top with a spatula.

9. Bake for about 55-65 minutes or until the center is just set but still slightly jiggly.

10. Turn off the oven and let the cheesecake sit inside for 10 minutes before taking it out. Refrigerate it for at least 4 hours before serving so it firms up nicely. Enjoy!

Equipment Needed

1. Oven – You’ll need this to preheat to 325°F and bake the cheesecake properly.
2. Springform pan – A lightly greased pan specifically for the cheesecake so it comes out intact.
3. Mixing bowls – One smaller bowl for mixing the graham cracker crust ingredients and one large bowl for beating the cream cheese and combining the fillings.
4. Electric hand mixer or stand mixer – This is essential for creaming the cream cheese until it’s smooth and for mixing in the eggs gradually.
5. Measuring cups and spoons – To accurately measure graham cracker crumbs, sugars, butter, spices, and other ingredients.
6. Spatula – Use this to press the crust mixture into the pan and smooth the cheesecake filling on top.

FAQ

Question: How do I prevent cracks on my cheesecake?

Answer: One trick is to bake it in a water bath or try underbaking it just a bit. Keeping the oven door closed also helps lessen those cracks.

Question: Can I use a different type of crust instead of graham cracker crumbs?

Answer: Sure, you can experiment with digestive biscuits or even a mix of crushed cookies if you want a twist. Just keep the butter and sugar proportions similar.

Question: How far in advancce can I make this cheesecake?

Answer: You can actually prepare it up to 2 days ahead. Just store it in the fridge in an airtight container and it should be just fine.

Question: How should I store leftovers?

Answer: Keep leftovers in the fridge wrapped tightly with plastic wrap or in a sealed container. It should last about 3-4 days.

Question: Can I add other flavors besides pumpkin to the filling?

Answer: Yeah, for sure! If you want, mix in some caramel swirls or add a bit of espresso powder to give it a fun twist. Just be mindful not to overpower the pumpkin taste.

Cheesecake Factory Copycat Pumpkin Cheesecake Recipe Substitutions and Variations

Instead of unsalted butter, you can use melted coconut oil or margarine if you’re short on dairy free options.
If you don’t have pumpkin puree, try making your own by steaming and blending butternut squash or even sweet potato for a similar flavor.
If you’re out of sour cream, full fat Greek yogurt works just fine and gives you that nice tangy kick.
You can swap out all-purpose flour with a white whole wheat flour or use a gluten free blend if you prefer.
If you want to change up the crust, you can use brown sugar in place of granulated sugar for a deeper, caramel-like flavor.

Pro Tips

1. Make sure all your ingredients are at room temp so everything mixes together smoothly. If some parts are too cold, you might end up with lumps in your filling.

2. Don’t overbeat the cream cheese mix – too much air can make your cheesecake crack while baking. Just mix it enough to get it nice and smooth.

3. Using a water bath can really help keep that cheesecake from drying out or cracking, so consider setting up your pan in a larger pan filled with a little hot water.

4. After baking, let the cheesecake cool gradually in the oven with the door slightly open before moving it to the fridge; this little trick helps prevent sudden temperature changes that can mess with the texture.