Okay, here’s a blog-style recipe description for a Cheesecake Factory Pumpkin Cheesecake!
Brief Recipe Overview
Okay, real talk – who doesn’t love pumpkin cheesecake? Seriously, it’s like the ultimate fall dessert. I am obsessed with the Cheesecake Factory version, but sometimes you just don’t wanna deal with the crowds (or the price tag, tbh). So, I cracked the code and made my own copycat recipe!
This Cheesecake Factory Pumpkin Cheesecake is seriously decadent, with that perfect creamy texture and all the warm pumpkin spice flavors you crave. It’s way easier to make than you’d think, and will 100% impress your friends. Plus, you can totally customize it with your fave toppings. This recipe nails that signature Cheesecake Factory taste, so you can have your pumpkin cheesecake and eat it too – anytime you want. This easy Cheesecake Factory Pumpkin Cheesecake recipe is about to become your go-to for holiday parties and cozy nights in. Let’s get baking, besties!
Serving and Pairing Suggestions
Okay, so you’ve got this amazing cheesecake, now what?
- A dollop of whipped cream and a sprinkle of cinnamon are classic for a reason.
- Drizzle some salted caramel sauce for extra decadence.
- For a lighter contrast, serve a slice with Strawberry Shortcake Trifles.
- Spiced Apple Cider is the perfect autumnal drink pairing.
- Or for something stronger try a Vanilla Pear Rum Cocktail.
Tips and Notes
- Crust Perfection: Press the graham cracker crust firmly into the pan for a solid base. You can even blind-bake it for extra crispness.
- Smooth Filling: Make sure your cream cheese is fully softened to avoid any lumps in the filling. No one wants a chunky cheesecake.
- Water Bath is Key: A water bath helps the cheesecake bake evenly and prevents cracks. Trust me, it’s worth the extra effort.
- Cooling Time: Let the cheesecake cool completely in the oven with the door ajar to prevent it from deflating or cracking. Patience is a virtue!
- Storage: This cheesecake keeps well in the fridge for up to 5 days. You can also freeze it for longer storage.
Ready to become a cheesecake boss? This recipe is your secret weapon. What twist will you put on this Cheesecake Factory Pumpkin Cheesecake? Maybe some chocolate shavings? Let me know your fave pairing below! Check out my other dessert recipes for more inspiration!
Cheesecake Factory Pumpkin Cheesecake
Equipment
- 1 Springform Pan
- 1 Mixing bowl
- 1 Electric mixer
Ingredients
- 1 and 1/2 cups graham cracker crumbs - for crust
- 5 tablespoons butter - melted (for crust)
- 1 cup plus 1 tablespoon sugar - 1 cup for filling, 1 tablespoon for crust
- 3 packages 8 ounces cream cheese - softened (for filling)
- 1 teaspoon vanilla - for filling
- 1 cup canned pumpkin - for filling
- 3 eggs - for filling
- 1/2 teaspoon cinnamon - for filling
- 1/4 teaspoon nutmeg - for filling
- 1/4 teaspoon allspice - for filling
- whipped cream - for serving
Instructions
- Preheat the oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
- In a large mixing bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
- Pour the filling into the pan and bake for 60 to 70 minutes until the top turns darker.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator. When chilled, remove the pan sides and cut into 8 equal pieces.
- Serve with a generous portion of whipped cream on top.