Creamy Pumpkin Cheesecake

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Bring warm fall flavors straight to your kitchen with this luxurious Pumpkin Cheesecake inspired by the famous Cheesecake Factory dessert. With a buttery spiced graham cracker crust, silky pumpkin filling, and a light whipped topping, this cheesecake is perfect for Thanksgiving, cozy gatherings, and any autumn celebration. It’s surprisingly simple to prepare and delivers a bakery-quality dessert every time.

Ingredients

For the Crust

• 2 ½ cups crushed graham crackers (about 23 sheets)
• ½ cup melted butter
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger

For the Pumpkin Cheesecake Filling

• 24 oz full-fat cream cheese, softened
• 1 cup granulated sugar
• 15 oz pumpkin purée
• 3 large eggs
• ¼ cup sour cream
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• ¼ teaspoon salt

For the Topping

• 1 cup cold heavy cream
• 1 tablespoon powdered sugar
• ½ cup chopped pecans, toasted

Instructions

1. Prepare the Crust

1. Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2. Wrap the outside of the pan tightly with aluminum foil to protect it from the water bath.
3. In a mixing bowl, combine crushed graham crackers, sugar, cinnamon, ginger, and salt.
4. Pour in the melted butter and mix until the crumbs are evenly moistened.
5. Press the mixture firmly into the bottom and partway up the sides of the springform pan.
6. Bake for 10 minutes, then cool. Reduce oven temperature to 325°F (160°C).

2. Make the Filling

1. Using a stand mixer or hand mixer, beat cream cheese and sugar until smooth.
2. Add pumpkin purée, sour cream, vanilla, cornstarch, pumpkin spice, cinnamon, and salt; mix until fully combined.
3. Reduce speed to low and add eggs one at a time, mixing just until incorporated.

3. Bake the Cheesecake

1. Bring a pot of water to a boil.
2. Pour the cheesecake batter into the cooled crust.
3. Place the springform pan in a large roasting pan and pour the boiling water around it until it reaches halfway up the sides.
4. Bake for 75–85 minutes, or until edges are set and the center jiggles slightly.
5. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour.
6. Remove, cool to room temperature, and refrigerate for at least 8 hours or overnight.

4. Add the Topping

1. Whip the heavy cream and powdered sugar until stiff peaks form.
2. Spread or pipe on top of the chilled cheesecake.
3. Sprinkle with toasted pecans before serving.

Pro Tips

• Soften cream cheese fully for a smooth, lump-free filling.
• A water bath helps prevent cracks and ensures a creamy texture.
• Chill overnight for the best flavor and perfect slicing.
• Don’t overmix the eggs — this helps prevent air bubbles and cracking.

Why This Recipe Works

• Captures the iconic Cheesecake Factory flavor at home.
• Uses simple, accessible ingredients.
• Perfect balance of warm spices and creamy pumpkin.
• Ideal for holiday gatherings, potlucks, or fall celebrations.

Substitutions & Variations

Try these easy swaps and additions:

Crust Alternatives

• Gingersnap cookie crumbs
• Vanilla wafer crumbs
• Chocolate graham crackers for a deeper flavor

Filling Variations

• Add ¼ cup maple syrup for extra warmth.
• Stir in mini white chocolate chips for sweetness.
• Top with caramel sauce or cinnamon whipped cream.

Nut-Free Option

• Replace pecans with crushed graham crackers or skip the nuts entirely.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Bake the cheesecake 1–2 days ahead and refrigerate before topping.

Storage

• Refrigerate covered for 3–4 days.
• Keep toppings off until serving for freshest texture.

Freezing

• Freeze whole or sliced. Wrap tightly in plastic wrap and foil.
• Freeze for up to 2 months.
• Thaw in the refrigerator overnight.

Reheating

• Cheesecake should not be reheated. Serve cold or room temperature.

Serving Ideas

• Top with caramel drizzle
• Add a dusting of cinnamon sugar
• Serve with hot chocolate, chai latte, or apple cider
• Pair with a warm fall-inspired coffee drink

Nutrition (Per Serving – Estimated)

• Calories: 540
• Carbohydrates: 43g
• Protein: 7g
• Fat: 38g
• Fiber: 2g
• Sugar: 30g

Frequently Asked Questions

How can I crush graham crackers without a food processor?

Place the crackers in a zip-top bag and crush them with a rolling pin until very fine.

Is the water bath absolutely necessary?

No, but it helps maintain moisture and prevents cracking. If skipping it, place a separate pan of hot water in the oven.

Why does cheesecake crack?

Cracks form when cheesecake overbakes or cools too quickly. Slow cooling and a water bath reduce this.

How long does this cheesecake last?

Stored properly, it keeps 3–4 days in the fridge or up to 2 months in the freezer.

What toppings pair well with pumpkin cheesecake?

Caramel sauce, cinnamon whipped cream, chopped nuts, or even chocolate drizzle.

This Cheesecake Factory–style Pumpkin Cheesecake delivers everything you love about fall in a creamy, spiced, and irresistibly rich dessert. Whether you’re serving a holiday crowd or treating yourself to a cozy slice, this recipe guarantees bakery-level results right at home.

Ultimate Pumpkin Cheesecake

A rich and creamy pumpkin cheesecake with warm spices, buttery crust, and homemade whipped topping. Perfect for holidays and cozy gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 540 kcal

Ingredients

  

For the Crust

• 2 ½ cups crushed graham crackers (about 23 sheets)
• ½ cup melted butter
• ¼ cup granulated sugar
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground ginger

For the Pumpkin Cheesecake Filling

• 24 oz full-fat cream cheese, softened
• 1 cup granulated sugar
• 15 oz pumpkin purée
• 3 large eggs
• ¼ cups sour cream
• 1 tbsp vanilla extract
• 1 tbsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1 tsp cornstarch
• ¼ tsp salt

For the Topping

• 1 cup cold heavy cream
• 1 tbsp powdered sugar
• ½ cup chopped pecans, toasted

Instructions

 

1. Prepare the Crust

• Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides.
• Wrap the outside of the pan tightly with aluminum foil to protect it from the water bath.
• In a mixing bowl, combine crushed graham crackers, sugar, cinnamon, ginger, and salt.
• Pour in the melted butter and mix until the crumbs are evenly moistened
• Press the mixture firmly into the bottom and partway up the sides of the springform pan.
• Bake for 10 minutes, then cool. Reduce oven temperature to 325°F (160°C).

2. Make the Filling

• Using a stand mixer or hand mixer, beat cream cheese and sugar until smooth.
• Add pumpkin purée, sour cream, vanilla, cornstarch, pumpkin spice, cinnamon, and salt; mix until fully combined.
• Reduce speed to low and add eggs one at a time, mixing just until incorporated.

3. Bake the Cheesecake

• Bring a pot of water to a boil.
• Pour the cheesecake batter into the cooled crust.
• Place the springform pan in a large roasting pan and pour the boiling water around it until it reaches halfway up the sides.
• Bake for 75–85 minutes, or until edges are set and the center jiggles slightly.
• Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour.
• Remove, cool to room temperature, and refrigerate for at least 8 hours or overnight.

4. Add the Topping

• Whip the heavy cream and powdered sugar until stiff peaks form.
• Spread or pipe on top of the chilled cheesecake.
• Sprinkle with toasted pecans before serving.

Notes

• Always chill overnight for the smoothest, firmest texture.
• Use full-fat cream cheese for best results.
• Toasting the pecans boosts their flavor.
• The cheesecake may slightly jiggle when done — this is normal.

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