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Cheesecake Factory’s Pumpkin Cheesecake Recipe

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This homemade version of The Cheesecake Factory’s famous dessert tastes even better than the original. It has a cinnamon infused graham cracker crust, thick layers of creamy pumpkin spiced cheesecake topped with white chocolate whipped cream. It’s easy to make your family will love it!

A copycat Cheesecake Factory Cheesecake with white chocolate whipped cream.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card.

The Cheesecake Factory has many amazing desserts, but one of the most popular is their Pumpkin Cheesecake. This homemade version tastes just as good as the original recipe but you can make it right at home!

Here are my step by step instructions for making your own homemade Pumpkin Cheesecake in your kitchen! Just follow these directions and enjoy an amazing dessert tonight!

A slice of copycat Cheesecake Factory pumpkin cheesecake with a fork.

More Cheesecake Factory Recipes

A slice of copycat Cheesecake Factory pumpkin cheesecake.

Do You Need to Bake Cheesecake in a Water Bath?

Some cheesecake recipes require you to bake the cheesecake in a water bath, as is the case with this recipe. Baking with a water bath is beneficial because it ensures that the cheesecake will bake evenly and that it won’t crack.

When you are baking the cheesecake in a water bath, it is important to wrap the springform pan very well with aluminum foil. This will prevent the water from seeping into your cheesecake.

Pumpkin cheesecake batter in a springform pan inside a water bath.

More Cheesecake Recipes:

A copycat Cheesecake Factory Cheesecake with white chocolate whipped cream.

Useful Items Needed to Make Pumpkin Cheesecake

A slice of copycat Cheesecake Factory pumpkin cheesecake with a fork.

Graham Cracker Crust Ingredients

Graham Crackers- You will need approximately 9 graham crackers to equal 1 1/2 cups with made into crumbs. This is generally one sleeve of crackers. My favorite brand is Nabisco Honey Maid Graham Crackers.

Cinnamon- This will add a fabulous subtle flavor to the graham cracker crust.

Sugar- This helps the graham cracker crust crisp up and gives it that crunch you love in a cheesecake!

Melted Butter- This is a must! It helps the graham cracker crumbs stick together and is what holds your crust together.

Ingredients to make cinnamon graham cracker crust for a cheesecake.

Pumpkin Cheesecake Ingredients

Cream Cheese- Make sure you use full fat cream cheese, because it helps with the cheesecake’s creamy texture.

Sugar- This is what makes the cheesecake taste perfect!

Eggs- The eggs are an important part of your pumpkin cheesecake recipe. Make sure you use large eggs, not jumbo or extra large. If you have smaller eggs on hand, just add an additional egg to the recipe.

Canned Pumpkin Puree- You will need one 15 ounce can of pure pumpkin puree in your cheesecake.

A slice of copycat Cheesecake Factory pumpkin cheesecake.

Pumpkin Spice- Fall is here and that means pumpkin spice everything!

Vanilla Extract- I recommend using pure vanilla extract as opposed to imitation. I usually pick mine up from Costco.

Heavy Cream- Make sure you use high quality heavy whipping cream for this cheesecake recipe.

Sour Cream- A little sour cream in the cheesecake is what helps give it that signature cheesecake flavor!

Ingredients to make Cheesecake Factory's pumpkin cheesecake.

White Chocolate Whipped Cream Ingredients

Heavy Cream- Make sure you use high quality heavy whipping cream for this whipped cream recipe. You will definitely be able to tell the difference if you don’t.

Sugar- This is what adds the sweetness to your whipped cream.

White Chocolate Instant Pudding- This will help to thicken your whipped cream as well as stabilize it so it holds it shape.

Ingredients to make white chocolate whipped cream.

How to Make Cheesecake Factory’s Pumpkin Cheesecake

Here is the step-by-step method I use to make the most delicious, creamy cheesecakes!

Graham Cracker Crust

[1] Crush the graham crackers into fine crumbs. I like to do this with a food processor.

Graham crackers in a food processor.

[2] Keep the crumbs in the food processor, then add the cinnamon, sugar and melted butter. Mix them together in the processor.

Graham cracker crumbs in a food processor next to bowls of sugar, melted butter, and cinnamon.

[3] Press the graham cracker mixture onto the bottom and part way up the sides of a 10-inch springform pan.

Parchment paper inside a springform pan.
Place parchment paper in the springform pan.

[4] Bake the crust at 350 degrees for 10 minutes. Allow it to cool to room temperature while you prepare the cheesecake.

Graham cracker crust in a springform pan.

Springform Pan Preparation

[1] Prepare the springform pan for the water bath by laying three rectangles of foil on the counter top.

[2] Place the pan on top of the foil layers and fold the first piece around the pan.

[3] Repeat with the other pieces of foil to ensure that the bottom and sides of the pan are completely covered.

Graham cracker crust in a springform pan on sheets of foil.

Pumpkin Cheesecake

[1] Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy.

Cheesecake batter in a stand mixer.

[2] Add the sugar to the cream cheese and beat for another 3 minutes.

A bowl of sugar about to be mixed into cheesecake batter.

[3] Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.

Vanilla extract in a bowl over cheesecake batter.

[4] Mix in the pumpkin puree and pumpkin spice, mixing just until combined.

A bowl of pumpkin puree over a stand mixer filled with cheesecake batter.

[5] Gently add the sour cream followed by the heavy cream.

A bowl of sour cream over a stand mixer filled with cheesecake batter.

[6] Pour the cheesecake batter into the springform pan then place the pan into the roasting pan filled with enough hot water to go half way up the side.

Pumpkin cheesecake batter in a springform pan.

[7] Bake the cheesecake in the water-filled roasting pan at 325 degrees for 90 minutes.

Pumpkin cheesecake batter in a springform pan inside a water bath.

[8] When the cheesecake has finished baking, prop open the oven door and allow the cheesecake to cool in the over for one hour. This will help prevent the cheesecake from cracking.

[9] Remove the cheesecake from the oven and from the roasting pan and cover it loosely with foil. Refrigerate it for at least 4 hours, but overnight is best.

Freshly baked pumpkin cheesecake in a springform pan.

White Chocolate Whipped Cream

[1] Pour the heavy cream, sugar, and white chocolate pudding mix into the bowl of a stand mixer with a whisk attachment.

[2] Beat on high until the cream begins to thicken.

White chocolate whipped cream on a whisk.

[3] Add the whipped cream to a piping bag with a large star tip and pipe swirls onto the pumpkin cheesecake.

White chocolate whipped cream in a piping bag.

More Pumpkin Recipes

I hope you enjoy this easy copycat recipe for The Cheesecake Factory’s Pumpkin Cheesecake! If you try it out, let me know what you think in the comments below. Also let me know if you have any questions. Thanks so much for reading!

Pinterest Image for Cheesecake Factory's Pumpkin Cheesecake Recipe.

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YouTube thumbnail image for Cheesecake Factory's Pumpkin Cheesecake Recipe.
A copycat Cheesecake Factory Cheesecake with white chocolate whipped cream.

Cheesecake Factory's Pumpkin Cheesecake Recipe

Yield: 16 Slices
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 5 hours
Total Time: 7 hours 15 minutes

An at-home version of The Cheesecake Factory's Pumpkin Cheesecake. With a cinnamon infused graham cracker crust, a thick layer of creamy pumpkin spiced cheesecake, and topped with white chocolate whipped cream. An easy and delicious copycat recipe for anyone to make!

Ingredients

Crust Ingredients

  • 1 1/2 Cups Graham Cracker Crumbs, about 9 graham crackers
  • 1/2 Teaspoon Cinnamon
  • 1/3 Cup Sugar
  • 6 Tablespoons of Butter, melted

Pumpkin Cheesecake Ingredients

  • 32 Ounces Cream Cheese
  • 1 1/3 Cups Sugar
  • 1 Tablespoon Vanilla Extract
  • 4 Large Eggs
  • 1 (15 Ounce) Can Pumpkin Puree
  • 2 Tablespoons Pumpkin Spice
  • 2/3 Cup Sour Cream
  • 2/3 Cup Heavy Cream

White Chocolate Whipped Cream

  • 1 Cup Heavy Cream
  • 2 Tablespoons White Chocolate Instant Pudding
  • 1 Tablespoon Sugar

Instructions

Graham Cracker Crust

  1. Crush the graham crackers into fine crumbs. I like to do this with a food processor.
  2. Keep the crumbs in the food processor, then add the cinnamon, sugar and melted butter. Mix them together in the processor.
  3. Press the graham cracker mixture onto the bottom and part way up the sides of a 10-inch springform pan.
  4. Bake the crust at 350 degrees for 10 minutes. Allow the crust to cool to room temperature while you prepare the cheesecake.

Springform Pan Preparation

  1. Prepare the springform pan for the water bath by laying three rectangles of foil on the counter top.
  2. Place the pan on top of the foil layers and fold the first piece around the pan.
  3. Repeat with the other pieces of foil to ensure that the bottom and sides of the pan are completely covered.

Pumpkin Cheesecake

  1. Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy.
  2. Add the sugar to the cream cheese and beat for another 3 minutes.
  3. Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.
  4. Mix in the pumpkin puree and pumpkin spice, mixing just until combined.
  5. Gently add the sour cream followed by the heavy cream.
  6. Pour the cheesecake batter into the springform pan then place the pan into the roasting pan filled with enough hot water to go half way up the side.
  7. Bake the cheesecake in the water-filled roasting pan at 325 degrees for 90 minutes.
  8. When the cheesecake has finished baking, prop open the oven door and allow the cheesecake to cool in the over for one hour. This will help prevent the cheesecake from cracking.
  9. Remove the cheesecake from the oven and from the roasting pan and cover it loosely with foil. Refrigerate it for at least 4 hours, but overnight is best.

White Chocolate Whipped Cream

  1. Pour the heavy cream, sugar, and white chocolate pudding mix into the bowl of a stand mixer with a whisk attachment.
  2. Beat on high until the cream begins to thicken.
  3. Add the whipped cream to a piping bag with a large star tip and pipe swirls onto the pumpkin cheesecake.

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Chenia

Wednesday 7th of September 2022

Hi Mindy, I've made this way too many times! It's super delicious and the white chocolate whipped topping is legit!

Can I freeze this cheesecake though? I'd and for how long will it stay good?

Sarah

Thursday 16th of December 2021

Making this for my family‘s Christmas gathering. How do you think it would hold up if I made it two days in advance?

Mindy

Thursday 16th of December 2021

Yes! It should be good for up to five days.

Sheryl

Tuesday 30th of November 2021

This was just delish - I did decrease the sugar from 1 and 1/3 to just 1 cup and it was still quite sweet. And my water bath leaked - I have to be more careful next time! Great recipe, I will make again.

Sheryl

Friday 26th of November 2021

Served for thanksgiving and was a big hit! My water bath did leak so my crust was a bit soggy but no one noticed but me. I will be more careful next time. I did make it gluten free so I used GF brownie brittle for the crust and drizzled chocolate on top. Was delish - will definitely make again.

sarah

Wednesday 24th of November 2021

when leaving the oven door open, do you leave the oven on or turn it off?

Mindy

Wednesday 24th of November 2021

Turn it off 👍

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