This Pumpkin Cheesecake is a homemade version inspired by the famous Cheesecake Factory recipe. Super creamy and warmly spiced, it’s finished with fresh whipped cream and toasted pecans. It’s a favorite on the Thanksgiving table and a wonderful fall dessert.
COPYCAT CHEESECAKE FACTORY PUMPKIN CHEESECAKE
Some recipes are so beloved they inspire countless copycats. This pumpkin cheesecake is one of them. Moist and richly flavored with warm spices, it pairs perfectly with whipped cream and pecans for an elegant, crowd-pleasing dessert.
This recipe goes all in on flavor and texture by using four packages (two pounds) of full-fat cream cheese. It’s a commitment, but the result is an ultra-creamy, velvety filling that’s worth it.
INGREDIENTS:
- CREAM CHEESE – Use full-fat cream cheese at room temperature for the smoothest filling.
- PUMPKIN – Use canned pumpkin purée (not pumpkin pie mix).
- SOUR CREAM – Adds lightness and tang to the filling.
- SUGAR – For sweetness and structure.
- EGGS – This version uses more eggs than many cheesecakes, contributing to a stable, silky texture.
- SPICES – You can use store-bought pumpkin pie spice, but a homemade blend of cinnamon, ginger and cloves gives the best flavor.
- GRAHAM CRACKERS – Pulse into fine crumbs with a food processor if needed for the crust.
WHY A WATER BATH?
Baking the cheesecake in a water bath provides a gentle, humid environment that prevents cracks and ensures an evenly cooked, creamy center. Use a large roasting pan and pour hot water around the wrapped springform pan so it reaches about an inch up the sides.
OTHER PUMPKIN DESSERTS:
- Pumpkin Cream Cheese Muffins
- Sheri’s Pumpkin Bread
- Pumpkin Earthquake Cake
- Easy Pumpkin Chocolate Chip Muffins
- Pumpkin Cake
- Pumpkin Cream Cheese Bars
OTHER CHEESECAKE RECIPES:
- Caramel Apple Cheesecake Bars
- Turtle Cheesecake
- Cinnamon Roll Cheesecake
- Sopapilla Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- Carrot Cake Cheesecake
- Cookies and Cream Cheesecakes
Pumpkin Cheesecake
Christy Denney
Ingredients
CRUST:
- 2 1/2 cups graham cracker crumbs
- 12 tablespoons unsalted butter, melted
- 1/4 cup sugar
- Pinch of salt
FILLING:
- 2 pounds cream cheese (full fat), room temperature (32 ounces)
- 2 1/2 cups sugar
- 1/4 cup sour cream
- 1 (15 ounce) can canned pumpkin purée
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For topping:
- 2 cups sweetened whipped cream
- Toasted pecans, roughly chopped
- Caramel topping (optional)
Instructions
- Position a rack in the center of the oven and preheat to 325°F. Spray a 10-inch springform pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and a pinch of salt. Press the mixture into the bottom and halfway up the sides of the prepared pan, pressing firmly.
- Bake the crust for 15 minutes, then cool on a rack. Wrap the outside of the springform pan tightly with foil and set it inside a roasting pan or any larger dish with sides. Bring a medium pot of water to a boil.
- In a large bowl, beat the cream cheese until smooth. Add the 2 1/2 cups sugar and the sour cream, mixing until combined.
- Add the pumpkin, eggs, vanilla, salt, cinnamon, ginger, and cloves. Mix until just combined, then pour the filling into the cooled crust.
- Place the roasting pan in the oven and carefully pour boiling water into the pan until it reaches about 1 inch up the sides of the springform pan.
- Bake for 1 hour and 45 minutes, or until the edges are set but the center still wobbles slightly. Turn off the oven, crack the door to release some heat, then close and leave the cheesecake in the oven for 1 more hour. Remove from the water bath, cool on a rack, run a knife around the edge, cover and refrigerate at least 8 hours or overnight.
- To serve, remove the springform ring. Top with whipped cream, toasted pecans, and a drizzle of caramel if desired.
Notes
