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.
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Recipe Information
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
Instructions
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.
In a medium bowl, mix together the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until evenly combined.
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.
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.
Add the pumpkin puree, sour cream, heavy cream, and flour to the cream cheese mixture. Mix on low speed until just blended.
Stir in the cinnamon, nutmeg, and cloves, ensuring that the spices are evenly distributed.
Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract as the final step.
Pour the cheesecake batter onto the prepared crust in the springform pan. Smooth the top with a spatula or spoon.
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.
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.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
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.
To serve, gently remove the cheesecake from the springform pan. Slice and enjoy!
Nutrition Facts
Calories |
6251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.9 g | 537% | |
| Saturated Fat | 242.3 g | 1212% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1863 mg | 621% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 569.5 g | 207% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 427.4 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1404 mg | 108% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1932 mg | 41% | |
*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.
