Enjoy this delicious copycat Cheesecake Factory Pumpkin Cheesecake recipe on National Pumpkin Cheesecake Day!
Yes, there’s a day for everything. And in the heart of pumpkin season, it’s only fitting that there’s a day for my favorite Fall dessert, pumpkin cheesecake … yes, folks, you guessed right, it’s National Pumpkin Cheesecake Day (don’t worry, National Pumpkin Day is coming October 26). As far as I’m concerned, this should be a national holiday, because, pumpkin and cheesecake, y’all! In honor of this delicious day, I jumped on Pinterest and was quite surprised to see a few different variations of the Cheesecake Factory’s Pumpkin Cheesecake (I mean, there’s only one Cheesecake Factory franchise, so….), but I settled on this one. Warning: if you want this for dessert the same day, start it early in the morning.
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus 1 tablespoon sugar
- 3 (8 ounce) packages Kraft PHILADELPHIA®️ cream cheese, softened
- 1 teaspoon vanilla
- 1 cup canned pumpkin puree
- 3 large eggs, room temperature
- 1 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees F and place a roasting rack in the center of oven.
- To make the crust, mix the graham cracker crumbs, butter, and 1 tablespoon sugar in a small bowl.
- Press mixture into an 8-inch springform pan, press the graham cracker mixture along the bottom and sides.
- Place in oven and bake for 10 minutes to set.
- Meanwhile, bring a medium pot of water to a boil; set aside.
- For the filling, in a large bowl, blend together Kraft PHILADELPHIA®️ cream cheese, eggs, sugar, pumpkin spice, pumpkin puree, and vanilla until smooth; pour into pan over the crust.
- Remove roasting pan from oven quickly, place springform pan in middle, and pour water in until it reached about halfway up the sides of the pan.
- Bake for 1 hour, 30 minutes.
- Turn the oven off, open the door, and allow to "bake" for 1 more hour.
- Remove cake from the roasting pan and let cool. Wrap cheesecake up and place in refrigerator to set up for at least 8 hours or overnight.
- Before serving, let cheesecake sit at room temperature for about 30 minutes. Top with whipped cream.