Cheesecake Factory Copycat Pumpkin Cheesecake
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.
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:
Easy Cheesecake Factory Copycat Pumpkin Cheesecake
📖 Recipe
Pumpkin Cheesecake
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Ingredients
For the Graham Cracker Crust
- 12 Graham Crackers
- 5 Tablespoons Butter Melted
- 2 Tablespoons White Sugar
For The Cheesecake Filling
- 24 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
- ⅔ Cup Heavy Whipping Cream
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
Craving more pumpkin recipes?
Pumpkin Chocolate Chip Cookies
Halloween Chocolate Chip Cookie Cake
What do you think of this Cheesecake Factory Copycat Pumpkin Cheesecake recipe?
I love this! I usually make one pie and then use the leftover filling as a dip with animal crackers for the kids. Do you the pie would be okay to freeze if I made a month or so early?
Hi Josie,
Thanks for stopping by and making our recipes. I think this would freeze okay.
I've made this twice this holiday season. It's DELISH!! The first time I made it I used Lotis Biscoff cookies instead of graham crackers and the crust was FANTASTIC! It has a graham cracker/gingerbread taste to it. I'll do that from now on. The pie is so light and airy and the pumpkin spice flavor is not overpowering at all. We really loved this and it will be a holiday staple from now on. THANK YOU!
Hi Ginger,
This is such a yummy twist. Thanks for sharing. So honored to be a part of your holiday.
Hi! How long will this last in the fridge? Wanting to make for thanksgiving on Tuesday so would two days be ok or should I freeze and defrost?
Hi Natasha,
I think 2 days should be fine.
Wait, you really don't have to bake this in the oven at all? or did I overlook something.
Hi Audris,
Correct this recipe is no bake.
Just made this for Friendsgiving and it was such a huge hit that I’m planning on making it for Thanksgiving as well. So happy I found your post, thank you!
Hi Carlene,
So honored to apart of your holiday celebrations!
This was so easy to make and delicious. I used ginger snaps for the crust and didn’t add any sugar, however I used the 5 tbsp of butter.(I used the food processor to crush the ginger snaps- 30-35 cookies)
Oooh what a lovely twist, thanks for sharing with us Diana.
So fluffy. I sprinkled the pumpkin pie spice then put the whipped stars on top. Beautiful and delicious.
I'm not seeing a temp for oven or how long to bake. Please help
Hi Debbie,
There is no oven temp or time as this is a no bake cheesecake! 🙂
HI! Can I use graham cracker crumbs instead of crushing whole crackers? If so, how much would that be equal to?
THanks!
Hi Lynn,
Yes, you can certainly make your own crust. It would be around 1.5 cups of crumbs.
I made this on a Friday night for a lunch on Sunday. Should I leave it with springform pan sides on until I serve it.
Hi Becky,
Yes, I suggest leaving it in the pan until it's time to serve.
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
When you say "30 graham crackers" you don't mean the whole cracker do you?
Yes I used 30 graham crackers for the crust. 🙂
I want to rate this recipe high.
Thanks Jenn xo!
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 🙂
Thanks for pinning Veronique!
I always love trying to recreate my restaurant favorites. This is beautifully done!
Thanks Mary! 🙂