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Home » Recipes

Cheesecake Factory's Pumpkin Cheesecake Recipe

November 5, 2023 by Mindy

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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 or tap "Jump to Recipe" at the top of the page.

Recipe Contents show
About Cheesecake Factory's Pumpkin Cheesecake
More Cheesecake Factory Recipes
Do You Need to Bake Cheesecake in a Water Bath?
More Cheesecake Recipes:
Useful Items Needed to Make Pumpkin Cheesecake
Graham Cracker Crust Ingredients
Pumpkin Cheesecake Ingredients
White Chocolate Whipped Cream Ingredients
How to Make Cheesecake Factory's Pumpkin Cheesecake
More Pumpkin Recipes
Final Thoughts
Watch the video here:
Cheesecake Factory's Pumpkin Cheesecake Recipe

About Cheesecake Factory's Pumpkin Cheesecake

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

  • Caramel Pecan Turtle Cheesecake
  • Louisiana Chicken Pasta
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:

  • Classic New York Cheesecake
  • No Bake Cookie Butter Cheesecake
  • Caramel Pecan Turtle Cheesecake
  • White Chocolate Cheesecake
A copycat Cheesecake Factory Cheesecake with white chocolate whipped cream.

Useful Items Needed to Make Pumpkin Cheesecake

  • Springform Pan
  • Roasting Pan
  • Stand Mixer or Electric Mixer
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A slice of copycat Cheesecake Factory pumpkin cheesecake with a fork.

Graham Cracker Crust Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

  • Graham Crackers- You will need approximately 9 graham crackers to equal 1 ½ 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. Make sure it is pumpkin puree and not pumpkin pie filling.
  • Pumpkin Pie 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.
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Ingredients to make white chocolate whipped cream.

How to Make Cheesecake Factory's Pumpkin Cheesecake

Graham Cracker Crust

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

Graham crackers in a food processor.

[Step 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.

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

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

[Step 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

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

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

[Step 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

[Step 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.

[Step 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.

[Step 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.

[Step 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.

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

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

[Step 6] Pour the cheesecake batter into the springform pan, over the cooled crust, 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.

[Step 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.

[Step 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.

[Step 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

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

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

White chocolate whipped cream on a whisk.

[Step 3] Add the whipped cream to a piping bag with a large star tip and pipe swirls on top of the cheesecake.

White chocolate whipped cream in a piping bag.

More Pumpkin Recipes

  • Pumpkin Cheesecake Crescent Roll Bake
  • Pumpkin Spice Sugar Cookies
  • Pumpkin Chocolate Chip Cookies
  • Pumpkin Cream Cheese Muffins
  • Pumpkin Sugar Cookie Bars with Cream Cheese Frosting
  • The Best Pumpkin Bars
  • No Bake Pumpkin Pie
A slice of copycat Cheesecake Factory pumpkin cheesecake.

Final Thoughts

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

Watch the video here:

YouTube thumbnail image for Cheesecake Factory's Pumpkin Cheesecake Recipe.
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Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!

A copycat Cheesecake Factory Cheesecake with white chocolate whipped cream.

Cheesecake Factory's Pumpkin Cheesecake Recipe

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!
Print Pin
Course: Desserts
Cuisine: American
Keyword: Cheesecake, cheesecake facotry's pumpkin cheesecake, cheesecake factory pumpkin cheesecake recipe, cheesecake factory recipe, cheesecake factory's pumpkin cheesecake, cheesecake recipes, copycat cheesecake factory pumpkin cheesecake, copycat pumpkin cheesecake, copycat recipe, homemade cheesecake, pumpkin cheesecake, pumpkin cheesecake recipe, pumpkin desserts, thanksgiving dinner, thanksgiving menus
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Additional Time: 5 hours hours
Total Time: 7 hours hours 15 minutes minutes
Servings: 16 Slices
Calories: 481kcal
Author: Mindy

Equipment

  • Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Kitchen Electric Mixer with Dough Hook, Wire Whip & Beater (6.5QT, Royal Blue)
  • Farberware Bakeware Nonstick Steel Roaster with Flat Rack, 11-Inch x 15-Inch, Gray
  • Wilton Excelle Elite Non-Stick Springform Pan, 10-Inch -

Ingredients

Crust Ingredients

  • 1 ½ Cups Graham Cracker Crumbs about 9 graham crackers
  • ½ Teaspoon Cinnamon
  • ⅓ Cup Sugar
  • 6 Tablespoons Butter melted

Pumpkin Cheesecake Ingredients

  • 32 Ounces Cream Cheese
  • 1 ⅓ Cups Sugar
  • 1 Tablespoon Vanilla Extract
  • 4 Eggs
  • 1 Can Pumpkin Puree 15 Ounce
  • 2 Tablespoons Pumpkin Spice
  • ⅔ Cup Sour Cream
  • ⅔ Cup Heavy Cream

White Chocolate Whipped Cream

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

Instructions

Graham Cracker Crust

  • Crush the graham crackers into fine crumbs. I like to do this with a food processor.
  • Keep the crumbs in the food processor, then add the cinnamon, sugar and melted butter. Mix them together in the processor.
  • Press the graham cracker mixture onto the bottom and part way up the sides of a 10-inch springform pan.
  • 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

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

Pumpkin Cheesecake

  • Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy.
  • Add the sugar to the cream cheese and beat for another 3 minutes.
  • Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.
  • Mix in the pumpkin puree and pumpkin spice, mixing just until combined.
  • Gently add the sour cream followed by the heavy cream.
  • 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.
  • Bake the cheesecake in the water-filled roasting pan at 325 degrees for 90 minutes.
  • 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.
  • 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

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

Video

Nutrition

Serving: 1Slice | Calories: 481kcal | Carbohydrates: 33g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 338mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 1388IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 1mg

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Comments

  1. Tanya says

    November 22, 2021 at 3:45 pm

    Do you beat the whipping cream before you mix it in your pie filling?

    • Mindy says

      November 22, 2021 at 4:09 pm

      You don’t need to beat it first. Just pour it in and mix it into the filling.

    • Tanya says

      November 22, 2021 at 4:20 pm

      @Mindy, Thank you, I didn't see the video before I asked. Thanks again. I'll let you know how it came out when it is done. Yummy, I can't wait.

  2. Maddy says

    November 24, 2021 at 3:52 pm

    Can you bake this without using a roasting pan?

    • Mindy says

      November 24, 2021 at 4:47 pm

      You can put a pan of water in the oven beside the cheesecake, but it is more likely to crack on top.

  3. sarah says

    November 24, 2021 at 4:25 pm

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

    • Mindy says

      November 24, 2021 at 4:46 pm

      Turn it off 👍

  4. Sheryl says

    November 26, 2021 at 5:04 am

    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.

  5. Sheryl says

    November 30, 2021 at 11:48 am

    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.

  6. Sarah says

    December 16, 2021 at 8:55 am

    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 says

      December 16, 2021 at 7:54 pm

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

  7. Chenia says

    September 07, 2022 at 10:33 am

    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?

  8. Elaine says

    October 21, 2022 at 12:53 pm

    I left the cheesecake in the oven for a full hour after the 90 minutes and it still cracked. Do you know what I might have done wrong?

Mindy from Mommy Mouse Clubhouse.

Welcome!

My name is Mindy and  I am so excited to welcome you to my blog! I am the wife of a hunky firefighter and the mommy of three super smart, energetic boys..

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