Pumpkin Cheesecake ~ Cheesecake Factory Copycat
If you love the Cheesecake Factory pumpkin cheesecake, you'll love this copycat pumpkin cheesecake. It's perfect during the fall season.
Pumpkin Cheesecake
It's a copy of the famous Cheesecake Factory's pumpkin cheesecake, which is great when you are craving a slice of theirs, but you need to save money, it's too far to drive, or you just want to make it at home.
This pumpkin cheesecake is the perfect dessert during fall for dinner parties, after dinner dessert or anytime you are craving a slice of cheesecake.
Ingredients
Graham cracker crumbs: You can crush your own graham crackers or use store-bought crumbs for convenience.
Granulated sugar: Make sure to measure carefully.
Unsalted butter (melted): Used to bind the graham cracker crumbs together for the crust.
Cream cheese (softened): Be sure and pull the cream cheese out of the fridge about 30-60 minutes before making so it has time to come to room temperature.
Canned pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
Large eggs: Pull these out of the fridge at the same time as the cream cheese to allow them to come to room temperature.
Sour cream: Sour cream adds creaminess and a subtle tang, balancing the sweetness and giving the cheesecake a velvety texture.
Vanilla extract: Use pure vanilla extract if possible.
Spices & seasonings: We used ground cinnamon, ground nutmeg, ginger, and a bit of salt.
How to Make
Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. Grease the sides as well and set aside.
To make the crust, mix the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until well combined. Or, if you have graham crackers, you can pulse them in a food processor.
Press this mixture firmly into the bottom of springform pan, in an even layer.
Bake the crust for 10 minutes, then remove from the oven and set it aside to cool while you prepare the filling.
For the filling, start by beating the softened cream cheese in a large bowl until smooth and creamy.
Gradually add the granulated sugar and continue beating until well incorporated.
Next, add the pumpkin puree, eggs (one at a time), sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt.
Beat the mixture on low to medium speed until it’s completely smooth and all the ingredients are well blended, making sure not to overmix.
Pour the creamy pumpkin filling over the prepared crust, smoothing the top with a spatula to create an even layer.
Place the cheesecake in the oven and bake for 1 hour and 10 minutes, or until the center is set and the edges are slightly browned.
Once done, turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about 1 hour.
After the cheesecake has cooled in the oven, transfer it to the refrigerator to chill for at least 4 hours or preferably overnight.
When ready to serve, slice the cheesecake and enjoy it chilled.
Tips & Tricks
Here's some tips to help you make the best cheesecake:
Use room temperature ingredients – Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps ensure a smooth, lump-free filling.
Don’t overmix – Be careful not to overmix the batter, especially after adding the eggs. Overmixing can cause air bubbles and cracks in the cheesecake.
Line the pan for easy removal – For easier removal of the cheesecake, line the bottom of your baking pan with parchment paper before pressing in the crust.
Water bath hack – To avoid cracks, you can bake the cheesecake using a water bath (bain-marie). Simply place the cheesecake pan inside a larger baking pan and fill it with hot water about halfway up the sides of the cheesecake pan. This helps the cheesecake bake evenly.
Crust variations – If you want to try something different, you can use gingersnap cookies or crushed Oreos instead of graham crackers for the crust.
Cool the cheesecake gradually – Allowing the cheesecake to cool in the oven with the door slightly ajar helps prevent sudden temperature changes, which can cause cracks.
Chill overnight – Cheesecake is best when chilled thoroughly, so if you have the time, refrigerate it overnight.
Leftovers
For any leftover pumpkin cheesecake, cover the cheesecake with plastic wrap or place individual slices in an airtight container. You can use toothpicks on the top of the cheesecake to prevent the plastic wrap from sticking to it.
Store the leftovers in the fridge for up to 5 days.
To serve, simply take out a slice and enjoy it chilled, or allow it to sit at room temperature for 10-15 minutes for a softer texture.
F.A.Q.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained. Fresh pumpkin tends to hold more water, so it needs to be strained to prevent the cheesecake from being too watery.
How do I prevent cracks in my cheesecake?
Cracks usually happen due to overmixing or sudden changes in temperature. To prevent them, avoid overmixing after adding the eggs and cool the cheesecake gradually by letting it sit in the oven with the door slightly open for an hour. A water bath also helps even baking and can reduce the risk of cracking.
Can I make pumpkin cheesecake ahead of time?
Pumpkin cheesecake is a great make-ahead dessert. In fact, it’s best when chilled overnight, allowing the flavors to meld and the texture to firm up. You can make it up to 2 days in advance and keep it refrigerated.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools. Avoid overbaking, as this can cause the cheesecake to crack or become dry.
How long should I chill the cheesecake before serving?
For best results, chill the cheesecake for at least 4 hours, but overnight is ideal. This gives the filling time to fully set and the flavors to develop.
What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! You can hide the cracks with toppings like whipped cream, caramel sauce, or a dusting of powdered sugar. It will still taste delicious!
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Cheesecake Factory Pumpkin Cheesecake
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9" springform pan.
- Bake for 10 minutes, then remove from the oven and set aside.
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined. Add the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is smooth and well blended.
- Pour the filling over the prepared crust and smooth the top. Bake for 1 hour 10 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight. Slice and serve chilled.
Came out absolutely amazing made it today for Thanksgiving the house s.ells amazing ! I did substitute with pumpkin pie spice it was cheaper to buy the seasonings that way.