Cheesecake Factory Pumpkin Cheesecake Copycat
Super creamy cheesecake bursting with pumpkin flavor on top of a buttery graham cracker crust. Just like the Cheesecake Factory, but at home!
Hello, pumpkin creamy dreaminess.
Cheesecake is my kryptonite. And doughnuts. And chocolate chip cookies (always chocolate chip cookies!). But really, cheesecake. I just can’t resist it.
In fact, I didn’t. I’m supposed to be avoiding dairy and chocolate, because I’m nursing my baby and it upsets his stomach when I eat those foods. I’ll take little bites here and there… but I face planted into this slice of pumpkin cheesecake. With reckless abandon.
Yes, I did. Dangit.
Trust me, you will too. It’s sooooo creamy (hummana hummana), and the crust is so perfectly buttery and crunchy. Raise your hand if you’re obsessed with graham cracker crusts too! *both hands raised* Yum. I could live on graham cracker crusts and cheesecake. For real.
And I could most definitely live inside The Cheesecake Factory. Omg. Can you imagine?? But I digress.
Maybe we can’t live inside The Cheesecake Factory. But we can make Cheesecake Factory Cheesecake right at home. And since we live at home, that’s basically the same thing, right? The best part: we can make this copycat Pumpkin Cheesecake at home ANY time of the year! We don’t have to wait for it to be seasonally available at the restaurant! Fist bump that.
Don’t be scared by making cheesecake, ok? It’s really, really easy. There’s no water bath or any other crazy methods to worry about here. It’s just mixing, baking, and cooling. Easy, easy, easy. I promise! Give the directions a good read-through before you get started, and just remember that a cheesecake takes a little patience and time (you’ll probably want to make this the night before you want to serve it so that it has time to chill). You’ll be just fine :)
- 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
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.
Give my New York Style Cheesecake a try next!
Or my Pumpkin Oreo Cheesecake Bars.