Factory 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
Scale
- 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.