Cheesecake Factory Pumpkin Cheesecake Recipe
Considering making the Cheesecake Factory Pumpkin Cheesecake Recipe at home instead of heading to the restaurant? You’ll be happy you did! It’s easier to make than you might think, and it really does taste just as good as the original. Plus you’ll be saving on money, calories, and time.
Fall is finally here, which means it’s time to make all the Fall goodies! This Pumpkin Roll Layer Cake and Pumpkin Cinnamon Roll Cake are both at the very top of my list. And, of course, this Pumpkin Cheesecake recipe is a must bake as well.
Ingredients & Supplies
Great ingredients and the right tools make all the difference in any recipe. Here are the ones I recommend for this Pumpkin Factory Cheesecake Recipe:
Easy Bath Cheesecake Wrap
Springform Pan Set
KitchenAid Hand Mixer
▢ graham cracker crumbs
▢ cream cheese
▢ canned pumpkin puree
▢ pumpkin pie spice
How to Make Pumpkin Cheesecake Just Like The Cheesecake Factory
➊ Start with this perfect graham cracker crust. It’s buttery and delicious and the perfect vessel for this epic cheesecake filling. I suggest doubling the recipe for the crust if you want to make it nice and thick and pressed all the way up the sides of the cake pan (unlike the picture below which was made for a pie) .
➋ Bring all of your cold ingredients to room temperature. This is absolutely essential when it comes to achieving the unmistakable creamy texture of a Cheesecake Factory cheesecake. It will also help prevent cracks forming along the top of the cheesecake.
➌ Bake the cheesecake in a water bath. Yes, it’s a little bit of a hassle. But the extra step is totally worth it! Your efforts will be rewarded with an unbelievably smooth, creamy, perfectly baked cheesecake texture all the way through. Once cooled it will slice like a dream and won’t crack on top.
Why Does Cheesecake Need a Water Bath?
Why does cheesecake need a water bath? I think this question is best answered by talking about what happens when a cheesecake is baked without a water bath. A cheesecake baked with no water bath is oftentimes not cooked evenly throughout the cake, which means some parts of it may still be loose, like batter. Meanwhile other parts of the cake are overdone, which results in an unpleasant curdled texture. Additionally, you can basically count on a cracked top if you don’t use a water bath.
All that being said… you can bake a good cheesecake without a water bath. I’ve done it plenty of times, and it’s fine. But if you want a cheesecake that compares with likes of a Cheesecake Factory cake, you’ll definitely want to use a water bath!
And if you’d rather just forget about baking a cheesecake altogether (I totally get it)– try my No Bake Pumpkin Cheesecake instead!
Tips for the Perfect Pumpkin Cheesecake
✓ Use real, full fat cream cheese that comes in the shape of a brick. Don’t use cream cheese spread, reduced fat cream cheese, or neufâtel cheese.
✓ You really do need to bring all of the cold ingredients to room temperature before mixing. This helps them to incorporate better, which makes the texture smoother. And it also prevents over-mixing the eggs, which helps prevent cracks and weird air pockets in the cake.
✓ Bake the cheesecake in a water bath. Scroll up if you missed this part of the post.
✓ Allow the cheesecake to cool in the oven for a full hour– don’t cheat! This helps the cheesecake finish baking completely without overbaking, so that you have a perfectly consistent texture all the way through. It also helps prevent cracking on the top of the cheesecake, since cracks often occur when the cheesecake changes temperature too quickly (for example, going directly from the hot oven to room temperature or colder).
Cheesecake Factory Cheesecake Serving Suggestions
For the ultimate copycat experience, serve this cheesecake with two HUGE swirls of my favorite stabilized whipped cream.
I also highly, highly recommend topping your slice with caramel sauce and milk chocolate Heath bits (in addition to the whipped cream, obviously ツ ).
Stabilized Whipped Cream
Heath Milk Chocolate English Toffee Bits
Mrs. Richardson’s Caramel Topping
- 1 1/2 cups graham cracker crumbs
- 5 tbsp butter, melted
- 1 cup sugar + 1 tbsp sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 tsp vanilla
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 eggs, room temperature
- 1 tsp pumpkin pie spice
Preheat oven to 350ºF.
Make the crust by mixing together the graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press the mixture into the bottom a 10-inch springform pan and up the sides (you can also use an 8-inch, which will make a thicker cheesecake just like the Cheesecake Factory’s, but you will need to add on about 20 minutes additional bake time).
Bake for 5 minutes, then allow to cool completely before filling it.
Make the filling: in a large bowl, combine the remaining sugar, cream cheese, and vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, and pumpkin pie spice. Mix until smooth.
Pour the filling into the crust. Bake for 60 minutes.
After baking, allow cake to cool in the oven with the door open for another hour until it reaches room temperature.
Cover and chill for at least 3 hours.