Pumpkin Cheesecake Cheesecake Factory

This pumpkin cheesecake recipe is inspired by the famous Pumpkin Cheesecake from The Cheesecake Factory. It's a delicious and creamy dessert perfect for fall or any time of the year!

Pumpkin Cheesecake Cheesecake Factory

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the cream cheese, 1 cup of sugar, and vanilla until smooth. Blend in the pumpkin, eggs, cinnamon, nutmeg, and cloves. Pour the mixture over the crust.
  4. Bake for 60 minutes, or until the center is set. Allow the cheesecake to cool, then refrigerate it for at least 3 hours before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
30g
Protein
5g
Fat
20g

Supplies

9-inch springform pan Mixing bowls Electric mixer Baking oven

Tools

Spatula Measuring cups and spoons

Serving suggestions

Serve slices of pumpkin cheesecake with a dollop of whipped cream and a sprinkle of cinnamon on top.

Tips & tricks

For best results, make sure all ingredients are at room temperature before mixing the cheesecake batter.

Cost

$20