Rich, creamy, and packed with warm autumn spices, this Factory Copycat Pumpkin Cheesecake tastes just like the iconic restaurant version — only fresher and made right in your kitchen. With its buttery graham cracker crust, velvety pumpkin filling, and luscious whipped topping, it’s the perfect showstopper for Thanksgiving, Christmas, or any fall celebration.
Table of Contents
Why This Pumpkin Cheesecake is a Must-Try
This recipe captures everything you love about the famous Cheesecake Factory Pumpkin Cheesecake: a smooth texture, balanced sweetness, and just the right amount of spice. It’s ideal for making ahead, so you can stress less on busy holiday mornings. Plus, the homemade touch gives it a richer flavor and creamier bite than any store-bought option.
Ingredients You’ll Need
• Graham Cracker Crumbs: Provide a sweet, nutty base that complements the spiced filling.
• Sugar: Adds sweetness and balances the tang of the cream cheese.
• Butter: Binds the crust and adds richness.
• Cream Cheese: The star ingredient for a creamy, tangy filling.
• Pumpkin Puree: Brings a natural sweetness and earthy flavor perfect for fall.
• Eggs: Bind the filling and create a silky texture.
• Sour Cream: Adds extra creaminess and a slight tang.
• Vanilla Extract: Enhances overall flavor depth.
• Ground Cinnamon: Adds warmth and spice.
• Ground Nutmeg: Provides a subtle, aromatic note.
• Ground Cloves: Deepens the spice profile for that signature holiday flavor.
• Whipped Cream: For garnish and an extra indulgent finish.
Ingredient Swaps & Alternatives
• Crust: Use gingersnap cookies for a spicier, more festive base.
• Dairy-Free: Replace cream cheese with a vegan alternative and use coconut cream in place of sour cream.
• Sugar-Free: Swap sugar for a natural sweetener like monk fruit or erythritol.
• Spice Variation: Add pumpkin pie spice for a shortcut blend.
Step-by-Step Instructions
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan. Chill while preparing the filling.
- Make the Filling: Beat cream cheese until smooth. Add pumpkin puree, sugar, sour cream, vanilla, and spices. Mix until well combined.
- Add Eggs: Beat in eggs one at a time on low speed to avoid overmixing.
- Fill and Bake: Pour filling into crust. Bake in a water bath at a low temperature to prevent cracks.
- Cool Gradually: Turn off oven and let cheesecake cool inside with the door slightly open. Then refrigerate for several hours or overnight.
- Garnish: Top with whipped cream just before serving.
Tips for Perfect Cheesecake Every Time
• Use room temperature ingredients for a smooth filling.
• Avoid overmixing once eggs are added — this prevents air bubbles and cracks.
• Bake in a water bath to ensure even cooking and a silky texture.
• Let it rest overnight for the best flavor and firmness.
Serving Ideas & Variations
• Classic Holiday Look: Pipe whipped cream rosettes around the edges and sprinkle with cinnamon.
• Maple Drizzle: Add a thin layer of maple syrup on top for a richer fall flavor.
• Mini Cheesecakes: Bake in muffin tins for individual servings.
• Gluten-Free Version: Use gluten-free graham crackers or almond flour for the crust.
Why It’s the Perfect Seasonal Dessert
This Factory Copycat Pumpkin Cheesecake embodies the essence of autumn — cozy spices, creamy pumpkin, and a comforting sweetness. It’s a dessert that feels nostalgic yet indulgent, making it perfect for gatherings, potlucks, or even a quiet night in with coffee or hot cider.
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Conclusion
This Factory Copycat Pumpkin Cheesecake is more than just dessert — it’s a centerpiece for your holiday table. With its velvety pumpkin filling, perfectly spiced flavor, and buttery crust, it delivers restaurant-quality indulgence right at home. Whether you’re serving it after a grand Thanksgiving feast or bringing it to a cozy fall gathering, this cheesecake is guaranteed to impress and disappear fast. Once you’ve tried this homemade version, you may never feel the need to order it from the Cheesecake Factory again.
Frequently Asked Questions
1. Can I make Factory Copycat Pumpkin Cheesecake ahead of time?
Yes! This cheesecake tastes even better the next day as the flavors have more time to develop. You can prepare it up to 2 days ahead, store it covered in the refrigerator, and add the whipped cream just before serving.
2. How do I prevent cracks in my cheesecake?
Use room temperature ingredients, avoid overmixing once the eggs are added, and bake in a water bath. Allowing the cheesecake to cool slowly in the oven with the door slightly open also helps prevent sudden temperature changes that cause cracks.
3. Can I freeze Factory Copycat Pumpkin Cheesecake?
Absolutely. Once fully cooled, wrap the cheesecake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
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Factory Copycat Pumpkin Cheesecake
- Total Time: 7 hours 30 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Factory Copycat Pumpkin Cheesecake is a creamy, spiced holiday dessert with a buttery graham cracker crust, velvety pumpkin filling, and luscious whipped cream topping. Inspired by the Cheesecake Factory classic, it’s perfect for Thanksgiving, Christmas, or any cozy autumn gathering.
Ingredients
- 1 1/2 cups graham cracker crumbs: provides a sweet, nutty crust base
- 1/4 cup granulated sugar: sweetens the crust
- 1/2 cup unsalted butter, melted: binds the crust and adds richness
- 3 (8-ounce) packages cream cheese, softened: creates a smooth, creamy filling
- 1 cup granulated sugar: sweetens and balances tang
- 1 cup pumpkin puree: adds earthy sweetness and color
- 3 large eggs: bind the filling for structure
- 1 cup sour cream: adds creaminess and tang
- 1 teaspoon vanilla extract: enhances overall flavor
- 1 teaspoon ground cinnamon: adds warmth and spice
- 1/2 teaspoon ground nutmeg: adds aromatic depth
- 1/4 teaspoon ground cloves: enriches the spice profile
- Whipped cream, for topping: adds light, airy sweetness
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan. Chill while making the filling.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Add pumpkin puree, sugar, sour cream, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well blended.
- Add eggs one at a time, mixing on low speed just until incorporated after each addition.
- Pour filling into prepared crust. Wrap the outside of the pan with foil and place in a larger roasting pan. Fill roasting pan with 1 inch of hot water to create a water bath.
- Bake for 60–70 minutes, or until the center is set but still slightly wobbly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from oven and water bath, then refrigerate for at least 6 hours or overnight.
- Top with whipped cream before serving.
Notes
- Use room temperature ingredients for a smooth, lump-free filling.
- Do not overmix after adding eggs to avoid air bubbles and cracks.
- Cool gradually in the oven to prevent cracking.
- Cheesecake can be made up to 2 days ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
