Copycat Cheesecake Factory Pumpkin Cheesecake

Total Time Prep: 35 min. Bake: 1 hour 10 min. + chilling
Yield 12 servings
Test Kitchen Approved
Make this copycat Cheesecake Factory pumpkin cheesecake recipe when you've got the craving for a slice of the top-selling seasonal dessert.

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 4 large eggs, room temperature, lightly beaten
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • TOPPINGS:
  • 1-1/2 cups whipped cream
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 325°. Grease a 9-in. springform pan. Securely wrap 3 layers of foil around the bottom half of the pan; set aside.
  2. In a large bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1-1/2 in. up the side of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until combined. Beat in sugar and cornstarch until smooth, about 2 minutes. Beat in pumpkin, vanilla extract, cinnamon and nutmeg until smooth, 2 more minutes. Pour filling onto cooled graham cracker crust.
  4. Place springform pan into a roasting pan. Pour 1-in. of hot water into roasting pan and place into the oven. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
  5. Top with whipped cream and chopped pecans.

Nutrition Facts

1 piece: 600 calories, 43g fat (23g saturated fat), 169mg cholesterol, 365mg sodium, 48g carbohydrate (37g sugars, 2g fiber), 9g protein.

You'll swoon over this copycat Cheesecake Factory pumpkin cheesecake, featuring a tangy cream cheese filling rich with pumpkin, aromatic cinnamon, nutmeg and cloves. If you need a gorgeous fall dessert at the holidays or find yourself craving a slice midsummer when this delectable seasonal cheesecake isn’t on the menu, this recipe is for you. —Julie Andrews, Rockford, Michigan
Recipe Creator

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