Pumpkin Cheesecake a Cheesecake Factory Copycat

Indulge in the creamy decadence of this Pumpkin Cheesecake, a flawless Cheesecake Factory copycat recipe that's perfect for fall and holiday celebrations! Featuring a buttery graham cracker crust and a rich, spiced filling made with pumpkin puree, warm cinnamon, nutmeg, and cloves, this dessert captures all the cozy flavors of autumn. The silky-smooth texture comes from blending cream cheese, sour cream, and a hint of heavy cream, while a water bath ensures a crack-free presentation that rivals any professional bakery. With every velvety bite, you'll taste the balance of sweetness and spice, making this cheesecake a show-stopping addition to your festive table.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 1 cup pumpkin puree
• 1 cup sour cream
• 0.25 cup heavy cream
• 2 tablespoons all-purpose flour
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground cloves
• 4 count large eggs
• 2 teaspoons vanilla extract

Directions

Step 1

Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a layer of aluminum foil to prevent water from leaking in during baking.

Step 2

In a medium bowl, mix together the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until evenly combined.

Step 3

Press the crumb mixture into the bottom of the springform pan, creating an even crust layer. Bake the crust for 10 minutes, then remove from the oven and let cool.

Step 4

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add 1 cup of granulated sugar and the brown sugar, and beat until well combined.

Step 5

Add the pumpkin puree, sour cream, heavy cream, and flour to the cream cheese mixture. Mix on low speed until just blended.

Step 6

Stir in the cinnamon, nutmeg, and cloves, ensuring that the spices are evenly distributed.

Step 7

Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract as the final step.

Step 8

Pour the cheesecake batter onto the prepared crust in the springform pan. Smooth the top with a spatula or spoon.

Step 9

Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the springform pan, creating a water bath to prevent the cheesecake from cracking.

Step 10

Carefully transfer the roasting pan to the oven and bake the cheesecake for 75 minutes or until the edges are set but the center slightly jiggles when shaken.

Step 11

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 12

Remove the cheesecake from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving.

Step 13

To serve, gently remove the cheesecake from the springform pan. Slice and enjoy!

Nutrition Facts

Serving size	(2047.6g)

Amount per serving	% Daily Value*
Calories	6251.1

Total Fat 418.9g	0%
Saturated Fat 242.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1863.2mg	0%
Sodium 3815.7mg	0%
Total Carbohydrate 569.5g	0%
Dietary Fiber 14.5g	0%
Total Sugars 427.4g
Protein 92.4g	0%

Vitamin D 160IU	0%
Calcium 1404.0mg	0%
Iron 17.9mg	0%
Potassium 1932.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 5.8%

Carbs: 35.5%