This Cheesecake Factory Pumpkin Cheesecake recipe brings one of the best pumpkin desserts into your kitchen. Made with a spiced graham cracker crust, smooth cheesecake filling, and a nutty topping, it’s a must-have for any fall celebration.

cheesecake factory pumpkin cheesecake recipe beauty shot

Whether you're hosting a holiday dinner, craving a cozy autumn treat, or just a fan of Cheesecake Factory’s iconic desserts, this copycat recipe is perfect for satisfying your sweet tooth. It’s a delicious addition to Thanksgiving dinner, Halloween parties, or a weekend get-together. Easy to make and even easier to enjoy, this pumpkin cheesecake will quickly become a seasonal favorite.

Since you are here and love pumpkin recipes, check out this Libby's Pumpkin Roll Recipe, this Starbucks Pumpkin Spice Frappuccino Recipe, or this Starbucks Pumpkin Sauce Recipe.

cheesecake factory pumpkin cheesecake recipe ingredients

Ingredients for this copycat cheesecake factory pumpkin cheesecake recipe

Here are the ingredients you need to make this creamy pumpkin cheesecake recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.

For the Crust

Crushed Graham Crackers: provide the base for the crust that pairs perfectly with the creamy cheesecake filling. You will need about 23 sheets.
Butter: binds the graham cracker crumbs together, creating a solid and flavorful crust that holds up well during baking. You will want the butter to be melted.
Granulated Sugar: adds sweetness to the crust and enhances the flavor of the graham crackers.
Salt: balances the sweetness and enhances the overall flavor profile of the crust.
Cinnamon: adds warmth and a hint of spice that complements the pumpkin filling.
Ground Ginger: brings a mild spiciness that pairs well with the pumpkin and cinnamon.

Filling Ingredients

Full-fat Cream Cheese: forms the rich base of the cheesecake and provides the decadent texture. You will want it to be softened so pull it out of the fridge an hour or so before you begin the recipe. You will need about 3 packages for this recipe.
Granulated Sugar: sweetens the filling and balances the tanginess of the cream cheese.
Pumpkin Puree: is the main ingredient that adds the classic pumpkin flavor and moisture.
Large Eggs: bind the ingredients together and give the cheesecake structure by helping it set properly during baking.
Sour Cream: adds a slight tang and creaminess and makes the texture even smoother.
Vanilla Extract: enhances the overall flavor by adding a warm and fragrant note that complements both the pumpkin and spices.
Pumpkin Pie Spice: provides the blend of spices that gives the cheesecake filling its pumpkin pie flavor.
Cinnamon: adds extra warmth and depth to the flavor by enhancing the pumpkin and spice notes for a cozy autumn taste.
Cornstarch: helps thicken the cheesecake filling and ensures it has a firm but creamy consistency when baked.

For the Topping

Heavy Cream: becomes a homemade whipped cream which creates an airy contrast to the dense cheesecake filling.
Chopped Pecans: provides a crunchy texture and a nutty flavor that complements the richness of the cheesecake.

cheesecake factory pumpkin cheesecake recipe overhead shot

How to make this cheesecake factory's pumpkin cheesecake recipe

This is how you can make this delicious pumpkin pecan cheesecake. Make sure to scroll down to the recipe card at the end of this post for the bake time, oven temp, and full step-by-step instructions.

Prepare the Crust

Preheat the oven and line the bottom of a 9-inch spring-form pan with parchment paper, and grease the sides of the pan. Wrap the outside of the pan tightly in aluminum foil to keep any water from seeping in during baking.
In a large bowl, combine the crushed graham crackers, granulated sugar, spices, and salt. Pour in the melted butter and mix until everything is evenly moistened.
Press the crumb mixture into the bottom and partially up the sides of the springform pan.
Bake the crust until golden brown, then set it aside to cool. Reduce the oven temperatures.

Make the Filling

Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and granulated sugar on medium speed until smooth. Lower the speed and add the eggs, one at a time, mixing until just incorporated.
Add the pumpkin puree, sour cream, and vanilla extract, mixing until smooth. Add the cornstarch, pumpkin pie spice, and salt, and mix again until fully combined.
While the batter mixes, bring a pot of water to a boil.
Pour the pumpkin cheesecake filling into the prepared crust. Place the springform pan inside a large roasting pan, and pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake until the edges are set but the center still has a slight jiggle. Once done, turn off the oven and prop the oven door open with a wooden spoon to let the cheesecake cool slowly for one hour.
After cooling in the oven, allow the cheesecake to come to room temperature, then chill in the refrigerator for at least 8 hours or overnight.
Prepare the topping by whipping the heavy cream with an electric mixer.
Before serving, put the whipped cream and chopped pecans on top of the cheesecake. And enjoy!

partially mixed crust ingredients in a bowl

crust and filling ingredients in the pan

overhead shot of a fully baked final product

Why you need to make this cheesecake factory pumpkin cheesecake recipe

Make this pumpkin version of a classic cheesecake to get into the spirit of the fall season.
This great recipe only requires a handful of ingredients that you can easily find at any grocery store.
It's as close as you can get to the real thing, and you can make it for a fraction of the cost.
It's one of the best cheesecakes you'll ever try!

side shot of the cheesecake factory pumpkin cheesecake recipe

Frequently Asked Questions - FAQ

How do I crush my graham crackers?

The easiest way is to put them into a food processor and blend them until it creates a fine powder. If you don't have a food processor, you can put the crackers into a large ziplock bag, seal it, then lightly tap a rolling pin on them until they're all broken down. You then can roll the rolling pin back and forth to crush them even further, just make sure not to puncture the bag or else it will make a mess.

Can I make this cheesecake without a water bath?

Technically, yes, but the water bath helps keep the cheesecake moist and prevents cracks. Without it, the texture might be slightly different, and there’s a higher chance of cracking. An alternative to a water bath is just putting a separate baking tray filled with water in the oven next to the cheesecake in the springform pan.

overhead shot of the cheesecake factory pumpkin cheesecake recipe

Why is my cheesecake cracking on top?

Cracks can occur if the cheesecake is overbaked or cooled too quickly. The water bath and gradual oven cooling help prevent this. If you do get cracks, covering them with whipped cream can be a tasty fix!

How do I store leftovers of this cheesecake factory pumpkin cheesecake recipe?

Place the cheesecake in an airtight container, or keep in the pan covered with plastic wrap. It can be stored in the refrigerator for at least 3 or 4 days. If you want to freeze it, just wrap each slice tightly in plastic wrap and foil before freezing. It should last for at least 2 months. When you're ready to enjoy it again, thaw in the fridge overnight before serving.

What toppings work well with this pumpkin cheesecake?

If you're looking for a different topping aside from the whipped cream and chopped pecans, you could also drizzle caramel sauce, sprinkle with cinnamon sugar, or add a dollop of spiced whipped cream for extra fall flavor.