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.

Factory Copycat Pumpkin Cheesecake – The Ultimate Holiday Dessert

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

Scale

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

Cook Mode Prevent your screen from going dark

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