Pumpkin Cheesecake Recipe From the Cheesecake Factory

Updated on January 30, 2020

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

Note: The following pumpkin cheesecake recipe uses an 8-inch springform pan. However, you will be able to use two regular sized, 9-inch pie pans as well if you do not have a springform pan and do not want to invest in one.


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.

Your combined graham cracker crumbs for your crust.
Your combined graham cracker crumbs for your crust.

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.

The pressed crumbs on the bottom of your pan, to be baked for 5 minutes.
The pressed crumbs on the bottom of your pan, to be baked for 5 minutes.

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.

The cream cheese mixture before adding the pumpkin and spices.
The cream cheese mixture before adding the pumpkin and spices.

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.

The cheesecake mixture after adding the pumpkin and spices. This is ready to be baked now!
The cheesecake mixture after adding the pumpkin and spices. This is ready to be baked now!

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.

The pumpkin cheesecake mix, ready to be baked!
The pumpkin cheesecake mix, ready to be baked!

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!

If you see cracks in your cheesecake, don't fret. This is normal! Plus, you'll cover all that up with toppings anyway.
If you see cracks in your cheesecake, don't fret. This is normal! Plus, you'll cover all that up with toppings anyway.
Try some caramel and pecans to top your pumpkin cheesecake off with!
Try some caramel and pecans to top your pumpkin cheesecake off with!

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?

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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:

  1. 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).
  2. Chop them up and scrape off all the seeds.
  3. Dry roast the pieces on a baking tray at 350 F for 30-40 minutes until soft. Set aside and let these cool.
  4. 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.

Pumpkins and squash ready to be baked and pureed!
Pumpkins and squash ready to be baked and pureed!
Roasted pumpkins, now ready to be pureed and added to your pumpkin cheesecake mix.
Roasted pumpkins, now ready to be pureed and added to your pumpkin cheesecake mix.

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!

Questions & Answers


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      • profile image


        2 years ago

        can you freeze pumpkin cheesecake and, if so, for how long?

      • profile image


        2 years ago

        Could you substitute ginger snaps for the crust?

      • profile image

        Sharon Roach 

        2 years ago

        Best cheesecake recipe it is delicious. You can use all types of squash, I have even used acorn squash. Be careful of some of the squashes they might be a little more watery than others at different times of the year so after you bake them in the oven make sure that you set them in a strainer(mashed up first) in cheesecloth and let them drain or you can put them in the refrigerator in cheesecloth and let them drain...

      • profile image


        3 years ago

        can you freeze the totally baked cheecake for 10 days?

      • profile image


        3 years ago

        I bought the pumpkins but you didn't say anything about peeling the pieces... just blend the peel in too?

      • profile image


        4 years ago

        It's look so nice

        I want to ask if I can add whipped cream to the cheese cake pumpkin

      • profile image

        Prakshi R 

        4 years ago

        looks so yummy

      • profile image


        4 years ago

        I followed the recipe as written but my cheesecake ended up being only 1-1/2 inches tall after it cooled and looked nothing like the tall piece in the photo. What did I do wrong?? I used a 9" spring pan. The crust was slightly burned so next time I won't cook it first.

      • profile image


        4 years ago

        What if I dont have AllSpice?

      • profile image


        4 years ago

        Can I use a cake pan? I moved and can't find my springform!

      • profile image


        4 years ago

        can you freeze the pies, and can you use pumpkin pie spice

      • profile image


        4 years ago

        I made your cheesecake earlier this year in practice for Thanksgiving and it was fabulous. Today I am making my Thanksgiving cheesecake and I used pumpkin pie mix in a can instead of puree. And I know better. But I did it anyways in 33 minutes I will tell you the results. Nervous in Ohio

      • profile image


        4 years ago

        I tried this recipe over the weekend for my birthday dinner and it was a big hit! I doubled the recipe because I used a 9" spring form pan (They didn't have an 8" at the store), I have extra Pumpkin Cheesecake batter and I don't want to waste it. Any recommendations on how to store it? I was thinking of putting it in the freezer, but I didn't want to compromise the flavor of the batter (I will be using it this weekend again, I got a request to make it again this weekend's party). Also my graham crust was too hard to cut, did I bake it for too long? Did I use too much butter? Help!

      • profile image


        4 years ago

        Hi There, We went to the Cheesecake factory in Hawaii about this time last year and I had the pumpkin cheesecake. I absolutely loved it so when I saw your post I just knew I had to have a go at making it. I have all my ingredients lined up now and about to start. Can't wait. Thanks

      • profile image


        4 years ago

        Anna- it says one cup of canned pumpkin. So you just need a cup out of the can!

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        4 years ago

        I really want to make this recipe but I don't know how much pumpkin is supposed to be used, it doesn't say :-P I'd really like to make it in the morning could you possibly let me know what size of can to use please?

      • profile image


        4 years ago

        I cannot wait to try this recipe. I love, love, love pumpkin cheesecake and this recipe looks super simple. I always melt my butter when making a graham cracker crust. I like to use ginger snaps in place of the graham crackers. Don't you just love fall! Thanks for sharing.

      • profile image


        4 years ago

        There waas too much butter for the graham crust, plus it should not be melted, only softened

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        Kymberly Fergusson 

        4 years ago from Villingen Schwenningen, Germany

        Susan - It will just be a flatter cake. I used two 6in forms and some more biscuit crumbs, a little more cream cheese and pumpkin, and decreased cooking time by 10 minutes, even though I had both cakes in the oven at the same time - both cakes were thinner.

        You may want to use a few more biscuits and a little more butter (you'll need a little more of the base), and decrease the cooking time by 5-10 minutes (because it's thinner).

      • profile image


        4 years ago

        Will this work with a 9" springform pan?


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