This copycat Cheesecake Factory Pumpkin Cheesecake is smooth, creamy, and packed with spiced pumpkin flavor. Topped with whipped cream, it’s the perfect dessert for fall and holiday gatherings!
Ingredients:
Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 tsp ground cinnamon
– 1/4 cup unsalted butter, melted
Filling:
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1/4 cup heavy cream
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened.
Press the crust mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then set aside to cool slightly.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sugar and mix until combined. Then, add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until smooth and creamy.
Pour in the heavy cream and mix until fully incorporated.
Bake the Cheesecake:
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake for 60-70 minutes, or until the center is slightly jiggly but set.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Once cooled, refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Servings: 12 servings