Cheesecake Factory Copycat Pumpkin Cheesecake Recipe

I have a treat for you with my Creamy Pumpkin Cheesecake Recipe. This delectable dessert blends smooth cream cheese, pumpkin puree, sour cream and spices to create a spiced fall favorite. The buttery gingersnap crust offers a delightful crunch that makes this seasonal cheesecake simply irresistible.

I recently tried my hand at a new dessert that quickly became a favorite – my take on a Pumpkin Cheesecake Factory recipe. I mixed 1 1/2 cups of gingersnap cookie crumbs with 1/4 cup melted unsalted butter to create a crust that really brings this dessert together.

Then I blended softened cream cheese, eggs, granulated sugar, and a splash of vanilla extract with sour cream for that smooth, creamy texture you expect from a proper Pumpkin Puree Cheesecake. Adding in a can of pumpkin puree and a dusting of pumpkin pie spice made it one of those spiced pumpkin cheesecakes that just hits the spot.

The best part is that it’s easy to make and feels like a professional, baked pumpkin cheesecake recipe you might find anywhere from a trendy eatery to Costco. I hope you enjoy this fun twist as much as I do, even if it’s a bit different than what you expected!

Why I Like this Recipe

I really love this recipe because first, the creamy pumpkin filling mixed with that perfect amount of spice totally hits the spot. I mean, I love how the pumpkin pie spice and vanilla blend together to create a warm, fall vibe that’s both comforting and indulgent. Second, the gingersnap crust is amazing – it gives a sweet, crunchy base that contrasts really well with the smooth cream cheese filling, and I think it adds a unique twist that makes eating it so satisfying. Third, it’s super simple to make, even if you’re not a wizard in the kitchen; it’s such a fun process watching the cheesecake set in the fridge after baking, and overall it reminds me of a fancy restaurant dessert but made at home. Lastly, I just love that this recipe feels homemade, like a cozy treat you can share with friends or enjoy on a chilly day when you need something extra comforting.

Ingredients

• Gingersnap cookie crumbs add a crunchy, spicy base perfect for a fall twist.
• Cream cheese gives a rich, tangy creaminess and fat that makes the filling smooth.
• Pumpkin puree brings natural sweetness, fiber and that signature fall flavor full of warmth.
• Eggs help bind the ingredients, adding protein and structure while making it creamier.
• Sour cream adds a tangy kick, extra moisture and contributes to an irresistibly smooth finish.
• Pumpkin pie spice infuses warm notes of cinnamon, nutmeg and clove for extra flavor.
• Unsalted butter helps bind the crumbs together, adding rich flavor and a smooth texture.

Ingredient Quantities

• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 32 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 can (15 oz) pumpkin puree
• 1 cup sour cream
• 1/4 cup heavy cream
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• A pinch of salt

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch springform pan lightly.

2. Mix together the gingersnap cookie crumbs, melted butter, and 3 tablespoons sugar in a bowl until well combined then press the mixture firmly into the bottom of the pan.

3. Bake the crust for about 8 minutes until it looks a bit toasted, then take it out and set aside.

4. In a big bowl, beat the cream cheese until smooth and creamy, then gradually mix in 1 cup of granulated sugar.

5. Add in the eggs one at a time, beating well after each addition so they blend in nicely.

6. Stir in the pumpkin puree, sour cream, and heavy cream until the filling is smooth.

7. Mix in the pumpkin pie spice, vanilla extract, and a pinch of salt, making sure all the flavors are well combined.

8. Pour the cream cheese mixture over the crust in the pan and smooth out the top with a spatula.

9. Bake the cheesecake for around 55-60 minutes; the edges should set first while the center still has a little jiggle.

10. Let the cheesecake cool completely on a wire rack then chill it in the fridge for at least 4 hours before serving to let it firm up. Enjoy your dessert!

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Small bowl for mixing the cookie crumbs, melted butter, and sugar
4. Large bowl for beating the cream cheese and mixing the filling
5. Measuring cups and spoons
6. Electric mixer (or hand whisk)
7. Spatula
8. Wire rack

FAQ

Cheesecake Factory Copycat Pumpkin Cheesecake Recipe Substitutions and Variations

• If you dont have gingersnap cookie crumbs, try using graham cracker crumbs or digestive biscuits instead. They might change the flavor a bit but work fine in a pinch.
• If you dont have unsalted butter, you can use salted butter or even margarine. Just be mindful that the salt level might vary.
• If you dont have cream cheese, Neufchatel cheese is a light alternative that still gives you that creamy texture.
• If you’re out of sour cream, Greek yogurt can be a good substitute though it might add a slightly tangier taste.
• If heavy cream isnt available, mix half and half with a little extra butter to mimic the fat content, but keep an eye on the consistency.

Pro Tips

1. Make sure your cream cheese is really soft before you start mixin – leave it out for about an hour so you don’t end up with clumps in your batter.
2. When you add the eggs one by one, be careful not to overmix. Just stir until they’re combined so your cheesecake doesn’t crack later on.
3. Press your gingersnap crust really firmly in the pan, but watch it. You wanna get a solid base without squashing it too much and turnin it into a mush.
4. Let your cheesecake cool completely at room temperature first and then chill it in the fridge for at least four hours (or even overnight if you can wait) so it sets perfectly and doesn’t crack when you cut it.