The Cheesecake Factory's Pumpkin Cheesecake

Oh, my goodness this is fabulous. Go make it now...GO...GOOOOO!!!!

The Cheesecake Factory's Pumpkin Cheesecake

Serves 8


  • 1 1/2 cups (125 g) graham cracker crumbs
  • 5 Tablespoons (70 g) butter, melted
  • 1 cup + 1 Tablespoon (213 g) sugar
  • 3 8-ounce packages (680 g) cream cheese, softened
  • 1 teaspoon vanilla
  • 1 cup (225 g) canned pumpkin
  • 3 eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Whipped cream


Preheat oven to 350 degrees F.

Make the crust: combine the graham cracker crumbs with the melted butter and one tablespoon of sugar in a medium bowl. Stir well to coat, but keep the mixture crumbly. Press the crumbs onto the bottom and about 2/3 of the way up the sides of a springform pan. Bake the crust for 5 minutes, then set it aside until ready to fill.

For the filling: In a large mixing bowl, combine the cream cheese, one cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice. Continue to mix until smooth and creamy.

Pour the filling into the springform pan. If your springform pan is small enough to fit into a large baking dish, cover the bottom of the springform pan with foil and place inside the baking dish. Add hot water to the baking dish to the depth of about a half inch. If it doesn't fit inside a baking dish, add water to some kind of pot or baking dish and place it on the other rack in the oven. This is important to ensure even cooking.

Bake for 60-70 minutes. The top will be a bit darker. Remove from the oven and cool to room temperature. When the cheesecake is room temperature, put it into the refrigerator and chill for at least 2 hours.

Run a knife gently around the inside of the pan, then remove the side of the springform pan. Slice into 8 slices and serve with whipped cream.

From the Top Secret Restaurant Recipes cookbook

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