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Cheesecake Factory Pumpkin Cheesecake

A creamy, spiced pumpkin cheesecake rich with fall flavors and a buttery crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar
For the Filling
  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
  3. Press the crumb mixture evenly into the bottom of the springform pan.
  4. Bake the crust in the preheated oven for 10 minutes.
  5. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  6. Mix in the pumpkin puree, eggs, vanilla, and spices until everything is well combined.
  7. Carefully pour the filling over the baked crust, smoothing the top with a spatula.
  8. Bake in the oven for about 1 hour, or until the center is set but slightly jiggly.
  9. Let the cheesecake cool in the oven with the door slightly ajar.

Notes

Top with whipped cream and a sprinkle of cinnamon before serving.