Cheesecake Factory Pumpkin Cheesecake

From by Kate Donahue
Cheesecake Factory Pumpkin Cheesecake

Cheesecake Factory Pumpkin Cheesecake Photo

It’s official. “Pumpkin everything” season is finally upon us! I feel like there are two camps to this autumn favorite. Either you love it and dive head first into every pumpkin recipe you can get your hands on, or you loathe it with every fiber in your body, vehemently rebelling against this gourd. I personally am firmly planted on the Team Pumpkin side of the fence.

I appreciate the classic pumpkin pie but I also love finding new ways to enjoy pumpkin. One of my all-time favorite recipes is this Cream Cheese Pumpkin Bundt, a light, airy pumpkin chiffon cake baked in a bundt pan hides a sweetened cream cheese filling running through the middle. Pumpkin and sweet cream cheese are flavors that I love together probably because I love cheesecake so much.

My favorite place to enjoy cheesecake is always The Cheesecake Factory. They have the most decadent cakes and they always have so many interesting varieties to choose from. I love trying to recreate them at home. My copycat of the Cheesecake Factory Red Velvet Cheesecake Recipe comes pretty darn close to the original.

Cheesecake Factory Pumpkin Cheesecake Picture

The Cheesecake Factory red velvet cheesecake has always been my favorite because really, what’s not to love about a vanilla bean cheesecake INSIDE a red velvet cake with cream cheese icing? That’s just crazy goodness happening right there on so many levels.

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The red velvet cheesecake gets dethroned annually though once autumn rolls around because that is when Cheesecake Factory Pumpkin Cheesecake makes its yearly appearance. Dense, creamy, warmly spiced cheesecake in a graham cracker crust topped with billows of fluffy whipped cream and a hearty sprinkling of buttery pecans.

This cheesecake is thick and decadent. You’ll only need a small slice to satisfy even the most demanding sweet tooth so this is one cheesecake that is made to feed a crowd. Perfect for gracing any holiday table, this Cheesecake Factory Pumpkin Cheesecake recipe is the epitome of autumn indulgence. 




  • 13 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 1 cup gingersnap crumbs
  • 3 cups granulated sugar, plus 3 tablespoons, divided
  • 1/8 teaspoon salt
  • 4 8 ounce packages cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 can pumpkin puree, 15 ounces
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla bean paste
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups heavy cream
  • 1/3 cup chopped pecans


  1. Preheat oven to 325°F. Brush bottom and sides of a 10-inch springform pan with 1 tablespoon melted butter. Set aside.

For the Crust:

  1. In a large bowl, stir together graham cracker crumbs, gingersnap crumbs, 1/2 cup sugar, salt and remaining 12 tablespoons melted butter until evenly moistened.
  2. Press crumbs firmly and evenly into the bottom and up sides of prepared springform pan.
  3. Bake in preheated oven 18-20 minutes until golden brown. Remove from oven and cool on a wire rack. Do not turn the oven off.

For the Filling:

  1. In a large bowl with a hand mixer or bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until fluffy.
  2. Add 2 1/2 cups granulated sugar. Beat until light and fluffy, scraping down the sides occasionally.
  3. Add sour cream and pumpkin puree. Beat to combine.
  4. Add eggs and vanilla bean paste and mix until well combined. Scrape down sides and bottom of bowl and beat again until very smooth.
  5. Add cinnamon, ginger and cloves. Beat one last time to incorporate.
  6. Bring a large kettle of water to boil. While the water boils, wrap the outside of the springform pan tightly with a double layer of heavy duty foil. Place wrapped springform pan into a roasting pan.
  7. Scrape batter into cooled crust. Place into oven and carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.
  8. Bake for 2 hours. Turn oven off and leave cheesecake in oven for 1 hour longer.
  9. Remove cheesecake from oven and from roasting pan.
  10. Cool completely on a wire rack. Cover and refrigerate at least 8 hours.

For the Whipped Cream:

  1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment beat together heavy cream and remaining 3 tablespoons granulated sugar until firm peaks form.

To Serve:

  1. Remove cheesecake from refrigerator 30 minutes before serving.
  2. Next, remove sides of springform pan and generously spread whipped cream over top of cheesecake and sprinkle with pecans.


Cuisinart Stainless Steel Mixing Bowls

Cuisinart Stand Mixer

KitchenAid Stand Mixer

Le Creuset Revolution Spatula

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