Description
Indulge in the rich and creamy flavors of the Cheesecake Factory Pumpkin Cheesecake, a perfect fall dessert that’s sure to impress your guests.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 32 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly mixed.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add 1 cup of sugar, mixing until well combined.
- Add the canned pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt; mix until smooth and creamy.
- Pour the filling over the prepared crust and smooth the top.
- Bake in the preheated oven for 30 minutes, or until the center is set.
- Remove from the oven and let cool before refrigerating for at least 4 hours or overnight.
- Slice and serve chilled, optionally topped with whipped cream.
Notes
For a richer flavor, use high-quality cream cheese and real pumpkin puree. Allow the cheesecake to chill overnight for the best texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: Cheesecake Factory, Pumpkin Cheesecake, dessert, fall recipes, Thanksgiving