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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

📖 Recipe

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.
4.96 from 89 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 12 Slices
Calories: 528kcal

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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
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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
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Cheesecake Factory Copycat Pumpkin Cheesecake

 

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9 Comments

  1. 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

  2. 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 🙂