When I first tasted the Factory Copycat Pumpkin Cheesecake, I was blown away by how creamy, rich, and perfectly spiced it was. I had to figure out how to make it at home, and after plenty of tweaking, I nailed the recipe. This cheesecake balances smooth pumpkin flavor with just the right touch of fall spices. It’s my go-to for holiday gatherings or anytime I want that pumpkin pie vibe with a silky cheesecake twist.
I’ll share my secrets to getting the texture just right and making your own version that’s every bit as delicious as the original. If you love pumpkin desserts or cheesecake, you’re going to enjoy this one. Let’s dive in and transform simple ingredients into a standout dessert you’ll be proud to serve.
Ingredients for Factory Copycat Pumpkin Cheesecake
Getting the ingredients just right makes all the difference, so I list everything clearly below and keep measurements precise. Make sure your cream cheese is at room temperature so it blends smoothly, and use fresh pumpkin puree (not pumpkin pie filling) for the best flavor.
- 24 ounces cream cheese, softened (room temperature is best)
- 1 cup granulated sugar
- 1 cup canned pumpkin puree, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 prepared graham cracker crust (about 9 inches)
How to Prepare Factory Copycat Pumpkin Cheesecake
Follow these steps carefully for the best outcome. It’s important to maintain the right mixing order and not overbeat the batter. I’ll guide you through each part so your cheesecake bakes up creamy and smooth, without cracks or soggy crust.
- Preheat the oven: Set it to 350°F (175°C). Place a rack in the center.
- Mix the cream cheese and sugar: In a large bowl, beat softened cream cheese on medium speed until smooth and lump-free (about 2-3 minutes). Gradually add the granulated sugar and continue beating until it’s creamy and light.
- Add pumpkin and spices: Blend in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix until everything’s fully combined and smooth.
- Incorporate eggs one at a time: Beat in eggs individually, mixing on low speed. Overmixing after this can cause cracks, so be gentle and just combine until you no longer see streaks of egg.
- Fold in the sour cream and flour: Using a spatula, fold these in carefully. These will help keep your cheesecake smooth and prevent it from becoming too dense.
- Pour into crust: Transfer the batter evenly into your pre-made graham cracker crust. Smooth the top with a spatula.
- Bake carefully: Bake for about 50-60 minutes. The edges should look set, but the center will still slightly jiggle — this ensures a creamy center once cooled.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This slow cooling helps prevent cracks.
- Chill completely: Refrigerate the cheesecake for at least 6 hours, preferably overnight. This firming time is essential for the texture and flavor to develop.
Tips for Success with Factory Copycat Pumpkin Cheesecake
This cheesecake recipe is straightforward, but these tips will help you avoid common pitfalls and get it just right every time:
- Use full-fat cream cheese for the best texture. Low-fat versions won’t set properly.
- Room temperature ingredients mix more smoothly and prevent lumps.
- Don’t skip the gradual cooling step in the oven; it helps prevent cracks on your cheesecake’s surface.
- A water bath isn’t necessary here, but if your oven runs hot, you can tent the cheesecake with foil to prevent over-browning.
- Don’t open the oven door while baking — the temperature drop can cause sinking.
- Allow the cheesecake to chill long enough — rushing this step can make the texture grainy or too soft.
Why You’ll Love This Factory Copycat Pumpkin Cheesecake
- Rich and creamy texture that melts in your mouth
- Balanced pumpkin flavor with warm spices
- Easy to prepare using common ingredients
- Makes a festive dessert perfect for fall and holiday gatherings
- Comforting twist on classic pumpkin pie with cheesecake decadence
Storage and Reheating Instructions for Factory Copycat Pumpkin Cheesecake
After you bake your cheesecake, storing it properly keeps it fresh and maintains the texture you worked so hard for.
- Cover the cheesecake tightly with plastic wrap or aluminum foil and store it in the fridge for up to 5 days.
- If you want to freeze it, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- To reheat, it’s best enjoyed chilled, but if you warm a slice slightly, use a microwave on low power for 10-15 seconds or until just warm.
Nutritional Information Disclaimer
Nutrition can vary based on the brands of ingredients you use and the exact portion sizes. The values here are only estimates and should be used as a general guide. Please consider individual dietary needs when enjoying this recipe.
Frequently Asked Questions About Factory Copycat Pumpkin Cheesecake
What type of pumpkin puree should I use for this recipe?
Use canned 100% pumpkin puree, not pumpkin pie filling, since the filling already contains spices and sweeteners. You can also use homemade pumpkin puree if it’s thick and smooth.
Can I make the graham cracker crust from scratch?
Absolutely! Use about 1 1/2 cups of finely crushed graham crackers mixed with 6 tablespoons of melted butter and 1/4 cup sugar. Press firmly into your pan and bake it for 8 minutes at 350°F before adding the filling.
Why did my cheesecake crack during baking?
Cracks usually happen when the oven temperature is too high, the cheesecake is overmixed, or cooled too quickly. Following the gradual cooling step inside the turned-off oven helps avoid cracks.
How spicy is this pumpkin cheesecake?
It’s gently spiced with cinnamon, ginger, nutmeg, and cloves—just enough to enhance the pumpkin without overpowering the creamy texture. You can adjust the spices if you want more or less kick.
Can I use a different crust for this cheesecake?
Sure thing! A gingersnap crust or even a chocolate cookie crust pairs nicely with pumpkin spice. Just make sure the crust is sturdy enough to hold the filling.
PrintFactory Copycat Pumpkin Cheesecake
Factory Copycat Pumpkin Cheesecake recipe reveals 5 secrets to a creamy rich dessert that will satisfy your pumpkin cravings perfectly
- Prep Time: 20 minutes
- Cooling and refrigeration time: 7 hours 20 minutes
- Cook Time: 1 hour
- Total Time: 8 hours 20 minutes
- Yield: 9 inch cheesecake, 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
- 24 ounces cream cheese, softened (room temperature is best)
- 1 cup granulated sugar
- 1 cup canned pumpkin puree, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 prepared graham cracker crust (about 9 inches)
Instructions
- Preheat the oven to 350°F (175°C). Place a rack in the center.
- In a large bowl, beat softened cream cheese on medium speed until smooth and lump-free (about 2-3 minutes). Gradually add the granulated sugar and continue beating until creamy and light.
- Blend in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix until fully combined and smooth.
- Beat in eggs one at a time on low speed, combining until no streaks remain. Avoid overmixing to prevent cracks.
- Fold in the sour cream and flour carefully using a spatula to maintain smooth texture.
- Pour the batter evenly into the prepared graham cracker crust and smooth the top.
- Bake for 50-60 minutes. Edges should be set and the center slightly jiggly.
- Turn off the oven, leave cheesecake inside with door slightly open for 1 hour to cool gradually.
- Refrigerate cheesecake for at least 6 hours or overnight to firm and develop flavor.
