Pumpkin Cheesecake (A Cheesecake Factory Copycat)

Name: Pumpkin Cheesecake (A Cheesecake Factory Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, melted (divided use); 2 1/2 cups graham cracker crumbs; 2 3/4 cups sugar (divided use); 1 teaspoon salt, plus; 1 pinch salt (divided use); 2 lbs cream cheese, room temperature; 1/4 cup sour cream; 1 (15 ounce) can pumpkin puree; 6 large eggs, room temperature, lightly beaten; 1 tablespoon vanilla extract; 2 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 cups sweetened whipped cream; 1/3 cup pecans, toasted and roughly chopped

Servings: persons

3/4 cup unsalted butter, melted (divided use)
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar (divided use)
1 teaspoon salt, plus
1 pinch salt (divided use)
2 lbs cream cheese, room temperature
1/4 cup sour cream
1 (15 ounce) can pumpkin puree
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup pecans, toasted and roughly chopped

1
Position a rack in the middle of the oven and preheat to 350 degrees.
2
Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
3
Press mixture into bottom and up sides of pan , packing it tightly and evenly.
4
Bake until golden brown, 15 to 20 minutes.
5
Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
6
Bring a medium pot of water to boil.
7
Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
8
Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
9
Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
10
Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
11
Turn off oven and open door briefly to let out some heat.
12
Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
13
Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
14
Bring cheesecake to room temperature 30 minutes before serving.
15
Unlock and remove springform ring.
16
To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.

2594

kcal

Calories

194

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup unsalted butter, melted (divided use), 2 1/2 cups graham cracker crumbs, 2 3/4 cups sugar (divided use), 1 teaspoon salt, plus, and more.

Yes, Pumpkin Cheesecake (A Cheesecake Factory Copycat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!