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Recipes » Desserts » Cheesecake » Cheesecake Factory Copycat Pumpkin Cheesecake

Published: Oct 13, 2015 · Modified: Aug 3, 2020 by Krystle Smith · This post may contain affiliate links

Cheesecake Factory Copycat Pumpkin Cheesecake

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Cheesecake Factory Copycat Pumpkin Cheesecake Recipe: Smooth and  creamy mile high pumpkin cheesecake that has just the right amount of spice. Enjoy Cheesecake Factory’s pumpkin cheesecake year round whenever you want with this easy no bake dessert.

Cheesecake Factory Copycat Pumpkin Cheesecake

I love going to the Cheesecake Factory. In fact, it’s the first place I ever had cheesecake!! However, their prices are cray cray especially on their desserts. $5+ for one slice of cheesecake? No thank you, I can make a whole cheesecake at home for that amount! 😀

My copycat pumpkin cheesecake recipe is an exact Cheesecake Factory clone! It has a simple graham cracker crust, mile high pumpkin cheesecake, and dollops of homemade whipped cream.

Best of all it uses no mixer or special tools.

No Food processor?: No Problem! Crush your crackers using a rolling pin and a plastic baggie

No Mixer: No problem use a whisk instead for creaming the cheesecake and whipping the cream!


Perfect Pumpkin Treats:

Pumpkin Streusel Muffins


Easy Cheesecake Factory Copycat Pumpkin Cheesecake

Pumpkin Cheesecake

Creamy mile high pumpkin cheesecake that has just the right amount of spice and is topped with fresh whipped cream. Enjoy Cheesecake Factory's pumpkin cheesecake year round whenever you want with this easy no bake dessert.
4.93 from 52 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 15 minutes minutes
Servings: 12 Slices
Calories: 528kcal
Author: Krystle Smith

Ingredients

For the Graham Cracker Crust

  • 30 Graham Crackers
  • 5 Tablespoons Butter Melted
  • 2 Tablespoons White Sugar

For The Cheesecake Filling

  • 16 Ounces Cream Cheese Softened
  • ½ Cup White Sugar
  • ½ Cup Brown Sugar Packed
  • 1 15 Ounce Can Pumpkin Puree
  • 2 Teaspoons Vanilla Extract
  • 1 Tablespoon Pumpkin Pie Spice
  • 16 Ounces Heavy Whipping Cream
Don't lose this recipe. Pin for later!

Instructions

  • Crush graham crackers using a plastic bag and a rolling pin (or a food processor if you have one).
  • Stir in sugar, and melted butter.
  • Grease a 9 inch cake pan or springform pan. Press graham cracker mixture into the bottom. Refrigerate for ~30 minutes or until set.
  • In a large bowl, mix cream cheese, brown sugar, and white sugar until light and smooth.
  • Stir in pumpkin, vanilla, and pumpkin pie spice until fully combined.
  • Whip heavy cream until stiff peaks form. (I used an ice cold bowl/whisk, but a mixer would work as well).
  • Fold into pumpkin cheesecake mixture.
  • Spread evenly into graham cracker crust.
  • Refrigerate for 2-3 hours or until set.
  • Garnish with additional whipped cream if desired.

Nutrition

Calories: 528kcal | Carbohydrates: 49g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 411mg | Potassium: 158mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1209IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

Cheesecake Factory Copycat Pumpkin Cheesecake

 

Craving more pumpkin recipes?

 

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Pumpkin Recipes From Blogs I Heart:

Pumpkin Nutella Cookie Bars via Crazy For Crust

Pumpkin Butterscotch Cookies via Life Love Sugar

Pumpkin Butterfinger Cake via Inside Bru Crew Life

What do you think of this Cheesecake Factory Copycat Pumpkin Cheesecake recipe?

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Comments

  1. Catherine VanDyke says

    November 19, 2018 at 5:45 pm

    I followed the directions for all the ingredients. I used a 8 inch round cake pan and had enough filling and crust to make a second cheesecake in a 9 inch pie plate! Thank you! I’m sure it will be delicious

    Reply
  2. Charlotte Evans McCall says

    October 26, 2018 at 11:54 am

    When you say “30 graham crackers” you don’t mean the whole cracker do you?

    Reply
    • Krystle says

      October 27, 2018 at 11:51 am

      Yes I used 30 graham crackers for the crust. 🙂

      Reply
  3. Jenn says

    November 05, 2016 at 9:18 am

    1 star
    I want to rate this recipe high.

    Reply
    • admin says

      December 12, 2016 at 9:44 pm

      Thanks Jenn xo!

      Reply
  4. Véronique Cartier says

    October 09, 2016 at 2:03 am

    5 stars
    Thank Krystle, it looks yummy! I’m so glad I found your website, I have LOADS of pumpkins in my garden this year and I was looking for new ideas 🙂 The pumpkin cookies look awesome too. I’m going to pin this 🙂

    Reply
    • admin says

      October 29, 2016 at 10:39 pm

      Thanks for pinning Veronique!

      Reply
  5. Mary @ LOVE the secret ingredient says

    October 13, 2015 at 10:18 am

    I always love trying to recreate my restaurant favorites. This is beautifully done!

    Reply
    • admin says

      October 14, 2015 at 10:34 pm

      Thanks Mary! 🙂

      Reply

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