This Pumpkin Cheesecake is a knock-off of the famous Cheesecake Factory version. This dessert is super creamy and full of spices. Top with fresh whipped cream and pecans. This is a favorite dessert at the Thanksgiving table. 

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COPYCAT CHEESECAKE FACTORY PUMPKIN CHEESECAKE

There are very few recipes that are so good that they have have copycat versions out there everywhere. This is one of them. This is a moist cheesecake with just the right amount of spices. Top with fresh whipped cream and pecans.

It’s a full send on ingredients meaning we’re using four packages (two whole pounds) of cream cheese. I can see that it’s quite the commitment but I promise you won’t regret it.

INGREDIENTS:

  • CREAM CHEESE – Use the full-fat version of the cream cheese. Room temperature cream cheese helps yield a smooth texture in the pumpkin cheesecake filling.
  • PUMPKIN  – Use real canned pumpkin purée not pumpkin pie mix.
  • SOUR CREAM – This gives it a light texture.
  • SUGAR
  • EGGS – This uses more eggs than most cheesecakes but gives it the best texture.
  • LOTS OF SPICES – ​Sure you could use pumpkin pie spice but we use a homemade version.
  • GRAHAM CRACKERS: ​You can make your own graham cracker crumbs with a food processor to make fine crumbs.

WHY DO YOU NEED A WATER BATH?

The cheesecake needs a humid environment for cooking. This prevents cracks in the cheesecake. You can use a large roasting pan for this or any pan bigger than your cheesecake pan and place hot water in it. It makes for a super creamy cheesecake.

OTHER PUMPKIN DESSERTS:

OTHER CHEESECAKE RECIPES:

Pumpkin Cheesecake

Christy Denney
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This Pumpkin Cheesecake is a knock-off of the famous Cheesecake Factory cheesecake. This easy pumpkin cheesecake recipe is super creamy and full of spices. One of our fall favorites and a great Thanksgiving dessert. 
Print Pin Rate
Prep Time: 35 minutes
Cook Time: 4 hours
CHILL TIME: 1 day
Servings: 12 servings

Ingredients
  

CRUST:

FILLING:

For topping:

  • 2 cups sweetened whipped cream
  • toasted pecans, roughly chopped
  • caramel topping

Instructions
 

  • Position a rack in the center of the oven and preheat to 325 degrees F. Spray a 10-inch springform pan with cooking spray.
  • In a medium bowl, combine the graham cracker crumbs, butter, 1/4 cup of sugar, and pinch of salt. Press mixture on the bottom and halfway up the sides of the prepared pan, pressing firmly.
  • Bake crust for 15 minutes. Cool on a rack. Wrap the outside sides of the pan with foil and place in a roasting pan or large dish with sides. Make sure you wrap it well so no water leaks in. Bring a medium pot of water to a boil.
  • In a large bowl, beat the cream cheese until smooth. Add the 2 1/2 cups of sugar and sour cream and mix until combined.
  • Add the pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger, and cloves until just combined. Pour cheesecake mixture into the cooled crust.
  • Place the roasting pan in the oven and carefully pour the boiling water into the roasting pan until it comes about 1 inch up the side of the springform pan.
  • Bake cheesecake for 1 hour and 45 minutes or until the outside of the cheesecake is set but the center still wobbles. Turn off the oven. Open the oven door to to let out some heat. Close the door and leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
  • To serve, remove the ring from the springform pan. Serve with whipped cream, caramel, or toasted pecans if desired.

Notes

Source: Food Network
Cuisine: American
Course: All Desserts, All Recipes, Desserts
Author: Christy Denney

pumpkin cheesecake

pumpkin cheesecake