Pumpkin Cheesecake Recipe From the Cheesecake Factory
Love Cheesecake Factory's pumpkin cheesecake? You've landed on the right page!
There are a lot of pumpkin cheesecake recipes out there, but if you have ever eaten any type of cheesecake from the Cheesecake Factory, then you know that this is the one that you want to make.
This is one of the easiest cheesecake recipes you will ever find. For pumpkin fans, it'll also be one of the tastiest. Let's get started!
This article will cover:
-- Ingredients and instructions on how to make the cheesecake
-- Extra toppings and tips
-- A bonus section on how to roast and make your own pumpkin puree (instead of the canned version)
- 1 and 1/2 cups of graham cracker crumbs
- 5 tablespoons of butter, melted
- 1 cup plus an additional tablespoon of sugar
- 3 (8-ounce) packages of cream cheese, softened
- 1 teaspoon of vanilla
- 1 cup of canned pumpkin (You can make your own with fresh pumpkins, too. See below!)
- 3 eggs
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of allspice
- Whipped cream for topping
About Your Pan
Seven steps to delicious pumpkin cheesecake greatness!
I've attempted to keep the instructions for making this pumpkin cheesecake as simple as possible so that anyone can easily follow it. If there is anything that needs to be cleared up, please do not hesitate to leave a comment below and I will do everything I can to clarify the instruction you are having trouble with.
1. Preheat the oven to 350 degrees F.
2. Combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar in a mixing bowl to make the crust. Make sure that all of the crumbs are coated with butter but do not over-mix. You'll want the crust to be kind of crumbly.
3. Press the crumbs onto the bottom of the springform pan and two-thirds of the way up the sides of the pan. Make sure that you don't press the crust all the way up the side. Once the crust is in place, bake it for 5 minutes and set it to the side until you are ready for it.
4. In a large mixing bowl, combine the cream cheese, vanilla, and 1 cup of sugar, and beat the ingredients with an electric mixer until smooth.
5. Add the pumpkin, nutmeg, allspice, cinnamon, and eggs into the mixture you created in the previous step and mix with the electric mixer until smooth and creamy. It should be a nice creamy pale orange color.
6. Pour the mixture into the pan that you baked the crust in. Make sure the mixture is smooth and even. Then, bake for an hour to an hour and ten minutes (depending on your oven). The top will turn darker than the rest of the cheesecake—it's not burnt, so don't worry.
Once it is done cooking, set it to the side until it has cooled to room temperature, then place it in the refrigerator to allow it to cool some more.
7. Remove the cheesecake from the refrigerator and remove the sides of the springform pan also. Next, cut it into 8 equal-sized slices and top with as much whipped cream as you like!
Add Toppings to Your Pumpkin Cheesecake!
You'll want to add toppings to your cheesecake to make it even more delicious. Here are some suggestions:
- Whipped cream. Of course, the classic and already mentioned whipped cream. Spray or add on as much as you like, or just enough to cover the cracks and make a decorative layer.
- Graham cracker crumbs. Sprinkle crushed graham cracker crumbs over the whipped cream.
- Caramel sauce and chopped pecans. Cheesecake Factory also has a delicious pumpkin/pecan cake with these two additions. Simply add a layer of crushed pecans mixed with some caramel sauce in a layer above the base.
- Caramel. Just drizzled caramel over the whipped cream or on the base if you're allergic to nuts.
- Cinnamon. If you like some extra spice, have some extra cinnamon sieved over the top.
What Did You Think?
How easy was this recipe?
Bonus: Make Your Own Pumpkin Puree
If you don't have access to canned pumpkin or prefer making a fresh version, you can definitely roast your own pumpkins for a delicious pumpkin puree! It's very simple:
- Get 2-3 pumpkins or similar squash. You'll need to eyeball the sizes of them to gauge whether they'd make enough puree for the required amount in this recipe. I used two baby bear pumpkins and one butternut squash (both pictured below).
- Chop them up and scrape off all the seeds.
- Dry roast the pieces on a baking tray at 350 F for 30-40 minutes until soft. Set aside and let these cool.
- Once cooled, puree with a stick blender or place into a blender.
Note: The baby bear pumpkin (right in photo) is much wetter than the butternut squash, but both work in the cake.
Everyone who tries this pumpkin cheesecake recipe loves it! I know that you and your guests are going to love it as well. Please take the time to leave a comment below and let me know how excited you are about making this recipe for your family, friends, and co-workers.
Thank you for visiting and I hope you enjoyed it. Bon appetit!