Fall means three things: sweater weather, cozy comfort food, and pumpkin EVERYTHING. I don't know about you, but once September hits, I go into seasonal overdrive, adding all the fall flavors into my meals. Apple, pecans, allspice, you name it, I've probably used it in a recipe within the last few days. So when I started to put together my shopping list to make my friend a birthday dessert, the first thing that popped into my head was Cheesecake Factory's Pumpkin Cheesecake. This time of year is all about pumpkin, baby!
What is the Cheesecake Factory?
Opened in Beverly Hills in 1978, The Cheesecake Factory has grown from a small salad and sandwich cafe to a restaurant empire complete with one of the largest menus in the industry. With over 34 cheesecake options, it's sometimes hard to decide when you are on the spot. Thankfully you can recreate some of their famous cheesecakes at home!
How Much Does a Slice of Pumpkin Cheesecake Cost at the Cheesecake Factory?
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A slice of The Cheesecake Factory's pumpkin cheesecake or pumpkin pecan cheesecake is $6.95 to $7.95. Keep in mind the cost of a whole cake if you make it at home is about $20, which is a considerable savings.
How to Make The Cheesecake Factory's Copycat Pumpkin Cheesecake
Lyndsay Cordell
First things first, when it comes to making cheesecakes, you'll need to soften your cream cheese to room temperature before you can even think of turning on your electric mixer.
Once your cream cheese is nice and soft, preheat your oven to 350F and prepare the graham cracker crust. In a bowl or a food processor pulse together the graham cracker crumbs, melted butter, and one tablespoon sugar until moistened. The mixture should hold together when pressed.
You could also use gingersnaps in place of the graham crackers but it technically wouldn't be a copycat recipe anymore. To each their own.
Press the graham cracker mixture into the bottom and sides of the springform pan , making sure to only go about 1/2 way up the sides. Bake for 5 minutes then cool while you prepare the cheesy filling.
In a bowl of a stand mixer or in a large bowl, cream together 3 packages of cream cheese until light and fluffy and no chunks remain. Add in the sugar as well as the vanilla extract and mix.
Add in the pumpkin puree, eggs, and pumpkin spice and mix until incorporated. This is where all the pumpkin pie flavor comes into play!
Pour the filling into the cooled crust and bake for 1 hour, until the cheesecake is golden brown and wiggles when touched. Turn the oven off and prop open the door with a towel and let cool 15 minutes. Remove from oven and let cool to room temperature before refrigerating overnight. You should refrigerate the cheesecake for at least 12 hours before serving. I know it's hard to resist but it'll be worth it!
Lyndsay Cordell
Top with whipped cream and tell all your friends how easy this pumpkin cheesecake recipe was to make! Unlike a New York cheesecake which includes sour cream and requires using a roasting pan as a water bath, this recipe's hardest step is waiting for it to cool!
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Cheesecake Factory Pumpkin Cheesecake is Fall's Greatest Gift
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter melted
- 1 tablespoon sugar
Filling
- 1 cup sugar
- 3 packages cream cheese 8 ounce
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 3 teaspoons pumpkin spice
- whipped cream
- 1/4 teaspoon allspice
- whipped cream
Instructions
- Preheat your oven to 350F and prepare the graham cracker crust. In a bowl or a food processor pulse together the graham cracker crumbs, melted butter, and one tablespoon sugar until moistened.
- Press the graham cracker mixture into the bottom and sides of the springform pan, making sure to only go about 1/2 way up the sides. Bake for 5 minutes then cool while you prepare the cheesy filling.
- In a bowl of a stand-mixer or in a large bowl, cream together 3 packages cream cheese until light and fluffy and no chunks remain. Add in the sugar as well as the vanilla extract and mix.
- Add in the pumpkin puree, eggs, and pumpkin spice and mix until incorporated.
- Pour the filling into the cooled crust and bake for 1 hour, until the cheesecake is golden brown and wiggles when touched. Turn the oven off and prop open the door with a towel and let cool 15 minutes. Remove from oven and let cool to room temperature before refrigerating overnight.
- Top with whipped cream and serve.
