Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

The best pumpkin cheesecake recipes, in my opinion, are The Cheesecake Factory Pumpkin Cheesecake and Pumpkin Pecan Cheesecake. Unfortunately, restaurants and supermarkets usually sell pumpkin cheesecakes only during the holidays from Halloween to Thanksgiving. For example, this is how The Cheesecake Factory cheesecakes menu describes this decadently delicious Cheesecake Factory Pumpkin Cheesecake recipe dessert.

"World Famous! Available Mid-October through the Holidays."

Unsurprisingly that is also the exact description for the Cheesecake Factory Pumpkin Pecan Cheesecake recipe. (You can sprinkle crushed pecans for this cheesecake.)

One solution is to bake your own best pumpkin cheesecake with thick crust or with low fat cheese or with chocolate. Well you may ask how do I make pumpkin cheesecake? With this easy pumpkin cheesecake copy cat recipe! This copycat recipe reveals the essential ingredients and the step by step instructions to cook and bake a delicious clone of this pumpkin cheesecake. And another benefit is that you can easily modify the ingredients to your liking. For example, if you choose to use Kraft Philly brand cream cheese you can bake your very own Philadelphia cream cheese pumpkin cheesecake. You could choose to use fresh pumpkin, pumpkin pie, eggnog, bourbon, cookies or even condensed milk. The choice is yours. But this is not a no bake pumpkin cheesecake recipe. So bake this pumpkin cheesecake, eat it and add this recipe to your secret cheesecake recipes cook book.

Ingredients for Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

• 1 1/2 cups Graham cracker crumbs


• 5 tablespoons butter, melted


• 1 cup sugar plus 1 tablespoon sugar


• 3 (8 ounce) packages cream cheese (Philadelphia cream cheese if you desire)


• 1 teaspoon vanilla


• 1 cup canned pumpkin


• 3 eggs


• 1/2 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1/4 teaspoon allspice


• Whipped cream

Cooking Instructions for Cheesecake Factory's Pumpkin Cheesecake Clone Recipe

How to make the Pumpkin Cheesecake Crust:

• Preheat oven to 350 degrees F.


• Make the pumpkin cheese cake crust by mixing the Graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.


• Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.


• Keep it crumbly.


• Put foil part way up the outside part of an 8-inch springform pan.


• Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.


• You do not want the crust to form all of the way up the back of each slice of pumpkin cheesecake.


• Bake the crust for 5 minutes, then set aside until you are ready to fill it.

How to make the Pumpkin Cheesecake Filling:

• Combine the cream cheese, 1 cup sugar, and vanilla in a large mixing bowl.


• Mix with an electric mixer until smooth.


• Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.


• Pour the pumpkin cheesecake filling into the pan.




• Bake cheesecake for 60 to 70 minutes.


• The top will turn a bit darker at this point.


• Remove from the oven and allow the cheese cake to cool.


• When the cheesecake has come down to room temperature, put it into the refrigerator.


• When the cheesecake has chilled, remove the pan sides and cut the cheese cake into 8 equal pieces.


• Serve with a generous portion of whipped cream on top.


• Enjoy your Cheesecake Factory Pumpkin Cheesecake copycat recipe creation.

Serving size: 8
Preparation time: 40 minutes
Total time: 1 3/4 hours

Copyright © 2009 Not so Secret Cheesecake Factory Cheesecakes Copycat Recipes.

All rights reserved. Other trademarks and copyrights belong to their respective owners.

How to Make Oreo Cookie Cheesecake Like The Cheesecake Factory Restaurant

Did you have a chance to bake, eat and enjoy the Cheesecake Factory Oreo Cheesecake Copycat Recipe which I published recently to share with Cheesecake Factory cheesecake lovers like you? Well here are some interesting variations to not only improve the taste but also the texture of that already delicious baked Oreo cookie cheesecake recipe.

How to Make Oreo Cookie Cheesecake More Delicious

• To get that extra flavor, you can add a 1/4 tsp. cinnamon to the crust mixture while you mix it.


• You could also add 2 to 3 tsps. sugar and 1/2 cup sour cream to the whipped cream topping.


• You can add another egg to the cheesecake filling to bake an extra creamy cheesecake.

How to Make Oreo Cookie Cheesecake Like The Cheesecake Factory Restaurant

Todd Wilbur, the author of Top Secret Restaurant Recipes 2 Cookbook, online version, has gotten better developing techniques over fifteen years to reverse engineer famous restaurant recipes like the Cheesecake Factory Original Cheesecake recipe to cook up his own secret copy cat recipes. One secret "ingredient" Todd revealed in his cookbooks to achieve a cheesecake texture closer to that of restaurant quality is to bake cheesecakes in a water bath. The water makes and keeps the cheese cake moist as the cake bakes. This prevents the cheese cake from cracking.

Additional Tips on How to Make Cheesecake Factory Restaurant Cheesecake Recipe

• To help get the Oreo cookie cheese cake out of the pan more easily after it has cooled down, you can use a springform pan lined with parchment.


• Another method is to chill the cheesecake crust in the refrigerator or even a freezer while you make the cheesecake filling.

Here are some springform cheesecake pans recommended by the Amazon online store.

Here are some web page recommendations from the folks at Amazon.

Copyright © 2009 Not so Secret Cheesecake Factory Cheesecakes Copycat Recipes.

All rights reserved. Other trademarks and copyrights belong to their respective owners.