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Whole pumpkin cheesecake with whipped cream topping and one slice cut showing creamy filling

Pumpkin Cheesecake

This cheesecake factory pumpkin cheesecake copycat delivers a creamy spiced filling with a buttery crust for the perfect fall dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

  • 1.5 cup Graham cracker crumbs
  • 5 tbsp Unsalted butter, melted
  • 680 g Cream cheese, softened
  • 1 cup Pumpkin puree
  • 3/4 cup Granulated sugar
  • 3 piece Large eggs
  • 1.5 tsp Pumpkin pie spice
  • 1 tsp Vanilla extract

Method
 

  1. Preheat the oven to 325°F / 163°C and mix graham cracker crumbs with melted butter, then press into the bottom of a 9-inch springform pan.
  2. Beat cream cheese and sugar until smooth, then add pumpkin puree, eggs one at a time, pumpkin pie spice, and vanilla extract until fully combined.
  3. Pour the filling over the crust and smooth the top with a spatula.
  4. Bake for 55 to 60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
  5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  6. Refrigerate for at least 4 hours or overnight before removing from the pan and slicing.