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Cheesecake Factory Pumpkin Cheesecake – Copycat Recipe
Mar 07, 2026
Cheesecake Factory Pumpkin Cheesecake – Copycat Recipe
Indulge in the warm flavors of autumn with this delicious copycat recipe for the Cheesecake Factory’s famous pumpkin cheesecake. Creamy, rich, and perfectly spiced, this dessert is a must-try for pumpkin lovers! 🍰🎃
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 10 servings |
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ⅓ cup sour cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar, mixing until fully incorporated.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth and well combined.
- Stir in sour cream until fully blended.
- Pour the pumpkin cheesecake mixture over the crust in the springform pan.
- Bake in the preheated oven for about 60 minutes, or until the center is set and a toothpick comes out clean.
- Once baked, turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Nutrition Information
| Calories | 350 calories |
|---|---|
| Fat | 24g fat |
| Carbohydrates | 30g carbohydrates |
| Protein | 6g protein |
Handy Tips
- For a creamier texture, make sure all your dairy ingredients are at room temperature before mixing.
- Don’t overbake the cheesecake; it should still have a slight jiggle in the center when you take it out of the oven.
Ingredient Swaps
- Graham Cracker Crust: Use Oreo cookies or a gluten-free cookie for a different crust flavor.
- Sour Cream: Greek yogurt can be used as a substitute for sour cream.
- Pumpkin Puree: If fresh pumpkin is unavailable, canned pumpkin puree works perfectly.
