Prepare to indulge in a slice of seasonal bliss with our take on the legendary Cheesecake Factory Pumpkin Cheesecake.
This cheesecake is the epitome of fall, with its creamy pumpkin-infused filling, aromatic spices, and a buttery graham cracker crust that cradles each heavenly bite. Topped with a swirl of whipped cream, this dessert is a symphony of textures and flavors that will transport your taste buds to a cozy, pumpkin-spiced haven – it will become one of your favorite Cheesecake Recipes!
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As the leaves start to turn and a crispness fills the air, there’s no better way to embrace the flavors of autumn than with the rich and velvety taste of pumpkin.
Whether you’re looking to impress your guests at a holiday gathering or simply craving a taste of the season, our Cheesecake Factory-inspired Pumpkin Cheesecake is a slice of fall that you won’t want to miss.
Cheesecake Factory Pumpkin Cheesecake is probably one of my most popular recipes — and for good reason — it’s AMAZING!
Even though this is supposed to be a “copycat recipe,” this cheesecake is superior in many ways because you choose where the ingredients come from, and you know they’re the fresh and the real thing.
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It’s really hard to properly enjoy a dessert like this after a full meal.
That’s why they hope you’ll spend 6-8 bucks on a slice, or better yet take home a whole cake.
But you can make it at home for a fraction of the cost, and you can be assured that your ingredients are the freshest and healthiest too.
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I remember the first time I discovered these cheesecakes.
My mom and I had gone out to lunch.
We were waiting for a table.
And there, in the waiting area, was that magnificent glass case full of cheesecakes.
I had no idea you could buy a full cheesecake! But the price was … well… whew!
So, grab your fork and savor the warmth, comfort and flavors of the Cheesecake Factory pumpkin cheesecake without the price.
Can Cheescake Be Left Out Overnight
You should not leave cheesecake out at room temperature overnight as it can lead to food safety concerns. Cheesecake is a dairy-based dessert, and dairy products are susceptible to bacterial growth at temperatures above 40°F (4°C).
If cheesecake is left unrefrigerated for an extended period, it can enter the “temperature danger zone” (between 40°F and 140°F or 4°C and 60°C), where bacteria can multiply rapidly. This can potentially lead to food-borne illnesses.
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To keep cheesecake safe and delicious, it should be stored in the refrigerator if not being consumed immediately. If you need to store it for a longer period, freezing is a better option. If cheesecake is left out at room temperature overnight, it’s advisable to discard it to ensure food safety.
Cheesecake Factory Pumpkin Cheesecake Copycat Recipe
Ingredients:
- 12 tablespoons melted unsalted butter
- 2 1/2 cups graham cracker crumbs
- 2 3/4 cups sugar
- Salt
- 2 pounds room temperature cream cheese
- 1/4 cup sour cream
- 1 15-ounce can pure pumpkin
- 6 large room temperature, lightly beaten eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 2 cups whipped cream, sweetened
- 1/3 cup roughly chopped, toasted pecans
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Directions for Cheesecake Factory Pumpkin Cheesecake:
1. Preheat oven to 325 degrees Fahrenheit with rack in the center position.
2. Using some of the butter, coat a 10-inch springform pan.
3. In a mixing bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 cup of the sugar and a pinch of salt.
4. Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan.
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5. Bake for 15 to 20 minutes, until golden brown.
6. After cooling on a rack, wrap the outside of the springform pan with aluminum foil.
7. Place the wrapped pan into a roasting pan.
8. In a medium pot, bring water to a boil.
9. While waiting for water to boil, using a mixer; beat the cream cheese with a mixer until smooth.
10. Add the rest of the sugar and beat until just light.
Scrape down bowl sides and beaters as needed.
11. Whip in the sour cream.
12. Add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices.
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13. Whip until just mixed and once done, pour into the cooled crust.
14. Without pulling the rack out, gently place the roasting pan in the oven.
15. Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
16. Bake the cake about 1 hour 45 minutes, or until the outside of the cheesecake sets but the center is still loose.
17. Turning off the oven; open the door briefly to let out some heat.
18. After leaving the cheesecake in the oven for 1 more hour, carefully remove the springform pan from the roasting pan.
19. Cool on a rack for at least an hour.
20. Run a knife around the edges to loosen it somewhat, and then cover pan and place in refrigerator for at least 8 hours or even overnight.
21. 60 minutes before serving, bring the cheesecake to room temperature.
22. Unlock and remove the springform ring.
23. Place a spoonful of the whipped cream on each slice.
24. Top with a sprinkle of the toasted pecans.
For more mouth-watering cheesecake recipes!
The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More
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The Cheesecake Factory Copycat Recipes: Replicate The Most Wanted Recipes From Your Favorite Restaurant at Home
The Eli’s Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend
The Cheesecake Factory Pumpkin Cheesecake Copycat Recipe
Yield: 12
Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 55 minutes
Love The Cheesecake Factory's Pumpkin Cheesecake? Then you'll love this Pecan-Topped Pumpkin Cheesecake Copycat Recipe!
Ingredients
- 12 tablespoons melted unsalted butter
- 2 1/2 cups graham cracker crumbs
- 2 3/4 cups sugar
- Salt
- 2 pounds room temperature cream cheese
- 1/4 cup sour cream
- 1 15-ounce can pure pumpkin
- 6 large room temperature, lightly beaten eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 2 cups whipped cream, sweetened
- 1/3 cup roughly chopped, toasted pecans
Instructions
- Preheat oven to 325 degrees Fahrenheit with rack in the center position.
- Using some of the butter, coat a 10-inch springform pan.
- In a bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 cup of the sugar and a pinch of salt.
- Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan.
- Bake for 15 to 20 minutes, until golden brown.
- After cooling on a rack, wrap the outside of the springform pan with aluminum foil.
- Place the wrapped pan into a roasting pan.
- In a medium pot, bring water to a boil.
- While waiting for water to boil, using a mixer; beat the cream cheese until smooth.
- Add the rest of the sugar and beat until just light. Scrape down bowl sides and beaters as needed.
- Whip in the sour cream.
- Add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices.
- Whip until just mixed and once done, pour into the cooled crust.
- Without pulling the rack out, gently place the roasting pan in the oven.
- Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
- Bake the cake about 1 hour 45 minutes, or until the outside of the cheesecake sets but the center is still loose.
- Turning off the oven; open the door briefly to let out some heat.
- After leaving the cheesecake in the oven for 1 more hour, carefully remove the springform pan from the roasting pan.
- Cool on a rack for at least an hour.
- Run a knife around the edges to loosen it somewhat, and then cover pan and place in refrigerator for at least 8 hours or even overnight.
- minutes before serving, bring the cheesecake to room temperature.
- Unlock and remove the springform ring.
- Place a spoonful of the whipped cream on each slice.
- Top with a sprinkle of the toasted pecans.
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 732Total Fat: 49gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 133mgSodium: 377mgCarbohydrates: 69gFiber: 2gSugar: 55gProtein: 8g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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