My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (186g)

Recipe makes 8 servings

Calories 570
Calories from Fat 363 (63%)
Amount Per Serving %DV
Total Fat 40.4g 62%
Saturated Fat 24.1g 120%
Monounsaturated Fat 11.6g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 191mg 63%
Sodium 498mg 20%
Potassium 215mg 6%
Total Carbohydrate 43.8g 14%
Dietary Fiber 1.4g 5%
Sugars 32.9g
Protein 10.3g 20%

detailed view...

how is this calculated?

The Cheesecake Factory Pumpkin Cheesecake

Recipe #46780 | 1¾ hours | 40 min prep | add private note

By: Michele7
Nov 18, 2002

I don't know where I got this recipe. I have made this cheesecake around Thanksgiving, when the pumpkin spices are calling!

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350 degrees F.
  2. 2
    Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
  3. 3
    Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
  4. 4
    Keep it crumbly.
  5. 5
    Put foil partway up the outside part of an 8-inch springform pan.
  6. 6
    Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
  7. 7
    You don't want the crust to form all of the way up the back of each slice of cheesecake.
  8. 8
    Bake the crust for 5 minutes, then set aside until you are ready to fill it.
  9. 9
    In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
  10. 10
    Mix with an electric mixer until smooth.
  11. 11
    Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
  12. 12
    Pour the filling into the pan.
  13. 13
    Bake for 60-70 minutes.
  14. 14
    The top will turn a bit darker at this point.
  15. 15
    Remove from the oven and allow the cheesecake to cool.
  16. 16
    When the cheesecake has come to room temperature, put it into the refrigerator.
  17. 17
    When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
  18. 18
    Serve with a generous portion of whipped cream on top.

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake with Bourbon Spiked Cream

Chocolate Cheesecake

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: Noni Suzanne

On Nov 21, 2009

Made this for dessert and it was wonderful! After we all had a small piece, I sent the remainder home with my son for his family, thinking my husband and I didn't need to have it around to be tempted...and now I'm sorry I did. It would have been worth the extra calories! Thanks for sharing a great recipe...I'll make another for Thanksgiving, for sure!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: shannonj

    On Nov 17, 2009

    This was the most amazing pumpkin cheesecake. I added one tsp of cinnamon like other people recommended, and it was easy to make and came out smooth and absolutely delicious. Would definitely make it again.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: SeattleSean

    On Mar 28, 2006

    I worked at a Cheesecake Factory in Kansas and this IS the recipe but they put in 1 tsp instead of 1/2 tsp of cinnamon. They also make the crust and put it into the pan and chill it overnight. This is my favorite cheesecake recipe they have, followed by oreo cheesecake...which you can find here on recipezaar as well. Hope this helps! ~Sean in Seattle

    54 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Kay Demonbren

    On Nov 17, 2005

    Yum! I love a nice dense cheesecake, and the pumpkin cheesecake was exactly what I was looking for. I passed up a two hour wait at the Cheesecake Factory, and decided to make my own. Awesome! I changed the crust a little, using 3/4 cup graham cracker crumbs and 3/4 cup crushed ginger snaps. I used freshly grated nutmeg and freshly ground allspice. I was actually hoping no one else would like this so I could have it all to myself, but even my ultra picky 12-year old enjoyed it. Thanks for a wonderful recipe!

    25 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 137 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved