This Copycat Cheesecake Factory Pumpkin Cheesecake delivers the rich, ultra-creamy texture and perfectly spiced pumpkin flavor that fans love, all made from scratch in your own kitchen. Featuring a buttery graham cracker crust, smooth pumpkin-infused cream cheese filling, and classic warm spices, this dessert is ideal for fall gatherings, holidays, and special occasions. Finished with whipped cream and toasted pecans, it’s an impressive show-stopping cheesecake that tastes just like the restaurant favorite.
Why You’ll Love This Recipe
This pumpkin cheesecake is indulgent, silky smooth, and packed with cozy fall flavors. It recreates the iconic Cheesecake Factory taste and texture using simple ingredients and a reliable water-bath baking method. The result is a crack-free, bakery-style cheesecake that’s rich without being overly sweet. It’s perfect for holidays like Thanksgiving, Christmas, or anytime you want a memorable dessert.
Copycat Cheesecake Factory Pumpkin Cheesecake
Pumpkin cheesecake is one of the most beloved fall desserts, and the Cheesecake Factory version has become legendary for its luxurious texture and perfectly balanced spice. This copycat recipe captures everything people love about the original, from its dense creaminess to its warm autumn flavor profile.
What makes this cheesecake so special is the way pumpkin purée blends seamlessly with rich cream cheese, creating a dessert that’s comforting yet elegant. Every bite delivers smooth, melt-in-your-mouth texture paired with classic spices like cinnamon, ginger, and cloves.
Unlike overly sweet or overly spiced pumpkin desserts, this cheesecake strikes the perfect balance. The pumpkin flavor is present but refined, allowing the cream cheese to remain the star while the spices enhance rather than overpower.
The buttery graham cracker crust adds a subtle crunch that contrasts beautifully with the creamy filling. Baked until golden and set, it provides structure without distracting from the cheesecake itself.
This recipe uses a traditional water bath method, which may seem intimidating but is key to achieving that signature Cheesecake Factory smoothness. The gentle, even heat prevents cracking and ensures a velvety interior.
Pumpkin cheesecake is especially popular during the fall and holiday season, making it a perfect dessert for Thanksgiving, dinner parties, or festive gatherings. It looks impressive on the table and tastes even better the next day.
Another reason this recipe stands out is its make-ahead convenience. Cheesecake actually improves with time, making it ideal for preparing a day or two before serving.
Topped with lightly sweetened whipped cream and toasted pecans, this dessert adds texture and visual appeal while complementing the pumpkin flavors beautifully.
Even if you’ve never made a cheesecake before, this recipe walks you through each step carefully, ensuring professional-level results at home.
If you’re searching for a rich, creamy, bakery-style pumpkin cheesecake that truly tastes like the Cheesecake Factory original, this recipe will quickly become a fall favorite in your dessert rotation.
Servings & Time
Servings: 12–14 slices
Prep Time: 30 minutes
Bake Time: 1 hour 45 minutes
Cooling & Chilling Time: 10+ hours
Total Time: About 12 hours
Ingredients
Crust
12 tablespoons unsalted butter, melted
2½ cups graham cracker crumbs
¼ cup sugar (from total)
Pinch of salt
Cheesecake Filling
2¾ cups sugar
1 teaspoon salt
2 pounds cream cheese, room temperature
¼ cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Topping
2 cups sweetened whipped cream
⅓ cup toasted pecans, roughly chopped
Instructions
Preheat oven to 325°F (165°C) with the rack in the center position.
Using some of the melted butter, coat a 12-inch springform pan.
In a bowl, mix remaining butter, graham cracker crumbs, ¼ cup sugar, and a pinch of salt.
Press the mixture firmly into the bottom and slightly up the sides of the pan.
Bake crust for 15–20 minutes until golden brown. Cool completely on a rack.
Wrap the outside of the springform pan tightly with aluminum foil. Place in a large roasting pan.
Bring a pot of water to a boil.
Beat cream cheese until smooth. Add remaining sugar and beat until light and fluffy.
Mix in sour cream, pumpkin, eggs, vanilla, salt, and spices until just combined.
Pour filling into cooled crust.
Place roasting pan in oven and carefully pour boiling water into the pan until halfway up the springform pan.
Bake for about 1 hour 45 minutes, until edges are set and center is slightly loose.
Turn off oven, open door briefly, and let cheesecake rest inside for 1 hour.
Remove cheesecake, cool on rack for 1 hour, then refrigerate covered for at least 8 hours or overnight.
Bring to room temperature before serving. Top slices with whipped cream and toasted pecans.
Tips
Perfect Texture
Always use room-temperature ingredients
Avoid overmixing once eggs are added
Storage
Refrigerate up to 5 days
Freeze slices individually for up to 2 months
Serving Suggestions
Pair with coffee or spiced tea
Add caramel drizzle for extra indulgence
Avoid Cracks
Don’t skip the water bath
Cool gradually in the oven
Copycat Cheesecake Factory Pumpkin Cheesecake
Ingredients
Crust
- 12 tablespoons unsalted butter melted
- 2½ cups graham cracker crumbs
- ¼ cup sugar from total
- Pinch of salt
Cheesecake Filling
- 2¾ cups sugar
- 1 teaspoon salt
- 2 pounds cream cheese room temperature
- ¼ cup sour cream
- 1 15-ounce can pure pumpkin
- 6 large eggs room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 2½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
Topping
- 2 cups sweetened whipped cream
- ⅓ cup toasted pecans roughly chopped
Instructions
- Preheat oven to 325°F (165°C) with the rack in the center position.
- Using some of the melted butter, coat a 12-inch springform pan.
- In a bowl, mix remaining butter, graham cracker crumbs, ¼ cup sugar, and a pinch of salt.
- Press the mixture firmly into the bottom and slightly up the sides of the pan.
- Bake crust for 15–20 minutes until golden brown. Cool completely on a rack.
- Wrap the outside of the springform pan tightly with aluminum foil. Place in a large roasting pan.
- Bring a pot of water to a boil.
- Beat cream cheese until smooth. Add remaining sugar and beat until light and fluffy.
- Mix in sour cream, pumpkin, eggs, vanilla, salt, and spices until just combined.
- Pour filling into cooled crust.
- Place roasting pan in oven and carefully pour boiling water into the pan until halfway up the springform pan.
- Bake for about 1 hour 45 minutes, until edges are set and center is slightly loose.
- Turn off oven, open door briefly, and let cheesecake rest inside for 1 hour.
- Remove cheesecake, cool on rack for 1 hour, then refrigerate covered for at least 8 hours or overnight.
- Bring to room temperature before serving. Top slices with whipped cream and toasted pecans.
Notes
Perfect Texture
- Always use room-temperature ingredients
- Avoid overmixing once eggs are added
Storage
- Refrigerate up to 5 days
- Freeze slices individually for up to 2 months
Serving Suggestions
- Pair with coffee or spiced tea
- Add caramel drizzle for extra indulgence
Avoid Cracks
- Don’t skip the water bath
- Cool gradually in the oven
