CopyCat Cheesecake Factory Pumpkin Cheesecake
20m prep 1h 10m cook 5h ready
A copycat version of The Cheesecake Factory's pumpkin cheesecake, featuring a graham cracker crust and a spiced cream cheese and pumpkin filling. It's baked until set, then chilled and served with whipped cream.
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Ingredients
- Crust:
- 1-1/2 cups graham crumbs
- 5 Tbsp. butter, melted
- 1 Tbsp. sugar
- Filling:
- 3 - 8oz. pkgs. cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Whipped Cream
- Mix crust ingredients together, just till coated and crumbly. Press onto the
- bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
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Step 1.
Set aside the unbaked pie crust (or prepared crust) while you make the filling. In a large bowl, combine the cheese, sugar, and vanilla. Mix with an electric mixer on medium speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed, about 2-3 minutes.
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Step 2.
Add the pumpkin, eggs, and spices to the cheese mixture. Beat on medium speed until fully incorporated and the filling is smooth and creamy, about 2 minutes, scraping the bowl once or twice to ensure even mixing.
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Step 3.
Pour the filling into the prepared crust and spread it evenly with a spatula. Bake at 350°F (175°C) for 60 to 70 minutes, or until the top turns a bit darker and the center is set but still slightly jiggly. If the crust starts to brown too much, you can loosely cover the edges with foil.
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Step 4.
Remove the pie from the oven and allow it to cool to room temperature on a wire rack, about 1 to 2 hours. Then refrigerate until thoroughly chilled, at least 4 hours or overnight.
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Step 5.
Once the pie is thoroughly chilled, run a thin knife around the edge to loosen it, then remove the pan sides. Cut the pie into slices and serve with whipped cream.
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