The Cheesecake Factory Pumpkin Cheesecake Recipe

Recipe Pin

I have loved going to Cheesecake Factory with my sister every weekend and catching up on everything that has been going on in each other’s lives. Well, this is why we have tried every item on the menu, and if you ask what the one item we love most is, it has to be Pumpkin Cheesecake.

Cheesecake Factory Pumpkin Cheesecake Feature Image

If you know me, you already know that I’ve tried making this recipe at home, especially when we can’t go to the Cheesecake Factory outlet.

Trust me, I wait for the holiday season so that I have an excuse to make the Pumpkin Cheesecake at home. So if you also love the famous Pumpkin Cheesecake at The Cheesecake Factory, you must try this recipe soon.

What's In The Post

Equipment Required

Oven: Use the oven for baking the crust and cheesecake.
Mixing Bowls (2): one for the crust mixture and one for the cheesecake filling.
Springform Baking Pan: Bake the cheesecake in a springform baking pan, as it prevents sticking and allows easy release.
Measuring Cups and Spoons: Take measuring spoons and cups for accurate ingredient portions.
Spatula or Spoon: for mixing and spreading the crust and filling evenly.
Electric mixer or hand whisk: Use to beat cream cheese and blend the filling smoothly.
Baking sheet: Place a baking sheet under the springform pan to catch any leaks.
Cooling Rack: to cool the cheesecake before refrigerating.
Refrigerator: Store the cheesecake in the refrigerator to chill and set the cheesecake before serving.

Homemade Cheesecake Factory Pumpkin Cheesecake

The Cheesecake Factory Pumpkin Cheesecake Ingredients & Substitutions

Note: The ingredients in this recipe can serve up to 6 people. You can increase or decrease the quantities for more or fewer servings.

Crust:

1½ Cups Graham Cracker Crumbs: I prefer using gluten-free graham crackers or vanilla wafers if I don’t have regular graham crackers.
½ Cup Butter Melted (Unsalted): I use coconut oil instead of butter to make
¼ Cup Granulated Sugar

Filling:

32 Ounces Cream Cheese (Softened)
1 Cup Granulated Sugar
4 Large Eggs: If I don’t have eggs, I use 1 cup of silken tofu, which is blended smoothly.
1 Cup Pumpkin Puree ( canned, Not Pie Filling)
1 Cup Sour Cream: I switch sour cream with Greek yogurt.
1 Teaspoon Vanilla Extract: I usually swap vanilla extract with maple syrup if I want some extra nutty notes.
1 Teaspoon Ground Cinnamon: If you want, you can use pumpkin pie spice.
½ Teaspoon Ground Nutmeg: I prefer using allspice if I don’t have nutmeg.
¼ Teaspoon Ground Ginger
¼ Teaspoon Salt

Preparation And Cooking Time

Preparation Time	Cooking Time	Chilling Time	Total Time
15 Minutes	1 Hour 10 Minutes	2 Hours	3 Hours 25 Minutes

How To Make The Cheesecake Factory Pumpkin Cheesecake At Home

Step 1

Place the graham cracker crumbs, sugar, and butter in a bowl and mix until combined.

Step 2

Put the graham cracker mixture into the cake mould.

Step 3

Put the graham cracker mixture into the cake mould.

Step 4

Bake the crust at 150 degrees centigrade for 4 minutes.

Step 5

Further, to make the cheesecake filling, combine softened cream cheese with sugar and sour cream.

Step 6

Add two eggs to the cream cheese mixture.

Step 7

Add vanilla extract and salt to the bowl and mix them well.

Step 8

Now, add pumpkin puree, ground nutmeg, cinnamon, and ginger powder to the filling.

Step 9

Finally, pour the cream cheese filling over the pre-baked crust.

Step 10

Make sure the filling is evenly spread.

Step 11

Place the mould tin in the oven and bake the cheesecake at 180 degrees centigrade for 30 minutes.

Step 12

Remove the cheesecake once it is cooked, then chill it in the refrigerator before serving.

Expert Tips That I Recommend

I always use the ingredients at room temperature to avoid any lumps.
I avoid overmixing the batter, or it will crack.
I suggest cooling the cheesecake in the oven before removing it.
I prefer using a springform just in case I do the water bath step.
To get perfect cheesecake slices, I use a warm knife to cut the cheesecake.

FAQs About Cheesecake Factory Pumpkin Cheesecake

Why do my cheesecakes crack?

The reason my cheesecake cracks is because of overmixing. So, I would suggest not to overmix the batter.

How would I know if my cheesecake is done?

To check if my cheesecake is done, I check if the edges are golden and the centre is jiggly.

Can I use fresh pumpkin instead of canned puree?

Yes, I usually use canned puree when I don’t have fresh pumpkin.

How long should I chill the cheesecake before serving?

I prefer chilling the cheesecake for about 6 hours at least before serving.

Can I use a store-bought crust?

Nutritional Information Per Serving

I love eating Cheesecake Factory’s Pumpkin Cheesecake as it is super indulgent. However, I know that a slice of this cheesecake has more than 500 calories, it is better to enjoy in moderation.

Calories	609 kcal
Carbohydrates	39 g
Protein	9 g
Fat	48 g
Saturated Fat	21 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	12 g
Trans Fat	1 g
Cholesterol	159 mg
Sodium	386 mg
Potassium	254 mg
Fiber	1 g
Sugar	34 g
Vitamin A	7364 IU
Vitamin C	2 mg
Calcium	136 mg
Iron	1 mg

This is why I would suggest you consume the Pumpkin Cheesecake in moderation to avoid any health issues. If you want, you can even customize the recipe as per your dietary preferences.

Cheesecake Factory Pumpkin Cheesecake Recipe

Recipe Variations For Different Diets

Keto Friendly: I make my cheesecake keto-friendly by using almond flour and a low-carb sweetener like erythritol.
Gluten-Free: Instead of regular graham crackers, I use gluten-free ones for the crust. The rest of the recipe is completely gluten-free.

Storing This Recipe

Refrigeration: I transfer the cake to an airtight container and refrigerate it. This way, it stays good for 5 days.
Freezing: Just in case I want to store the cake for a longer period, I keep it in the freezer after placing it in an airtight container. This way, I can store the cake for 2 months.

What To Serve With This Recipe

If you ask me, I would love to pair the Pumpkin Cheesecake with something savory like a Charcuterie Board. You can even enjoy it with some Iced coffee or a creamy Milkshake.

If I want something heavy, I go for some Fried Chicken or Baked Salmon. I also serve Creamy Garlic Pasta and pair it with cornbread.

Printable Version

More Recipes That You Can Try

The-Cheesecake-Factory-Cobb-Factory-Recipe — The Cheesecake Factory Cobb Salad

Cheesecake-Factory-Mini-Crab-Cake-Recipe — The Cheesecake Factory Cobb Salad

Conclusion

Making Cheesecake Factory’s Pumpkin Cheesecake may take a little time, but trust me, the process quite easy and therapeutic.

All you have to do is combine the filling ingredients and bake the cheesecake. Just make sure to chill the cheesecake so that you can enjoy most of the flavours.