138 Reviews of The Cheesecake Factory Pumpkin Cheesecake

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

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!

From: Sarah in New York

On Mar 24, 2008

I have not made this yet, but my mom has (mommybean - here on recipezaar) This is the best cheesecake I have EVER had! Just a little hint that my mom gave me. When you add the eggs, beat them by hand just until they are runny and add to the batter last. My mom says this is how she keeps here cheesecakes from cracking and sinking in the middle. (Paula Dean's tip) I never knew that, so I just thought I would share the tip! Okay, update: 3/24/08 I made this cheesecake this past weekend! I added 1/2 cup more sugar (another tip from mommy bean) and it was AMAZING!!!! I love this cheesecake so much. Great recipe!

From: Liz 78

On Oct 23, 2005

Well I had to review this again because before I only waited about 10 hours before serving not 24. I figured it wouldn't make that big of a difference... well it does! It tasted so much better the next day. The consistancy was firmer and you would've never known I had used low-fat cream cheese.

From: KITTENCAL

On Nov 6, 2005

This is a good cheesecake, although I felt is needed more spices than stated, I did increase the spices but next time I will increase them even more, and mabey add in some cloves, I also increased the vanilla by a teaspoon, the texture was pretty good. A must topped with whipped cream. Thanx for sharing!...Kittencal

From: Sweet Southern Cookin

On Aug 23, 2006

I thought this recipe was AWESOME! Along with everyone else that ate the pie too! I posted the picture but I wanted everyone to know that I placed ginger snaps on top with some whipped cream. Honestly, this was perfect! You cannot go wrong!

From: Mae chef

On Oct 16, 2005

Great recipe! I made this cheesecake a little different. I used chocolate graham crakers for the crust and added mini chocolate chips to the batter. For garnish I added cinnamon to my whipping cream for extra punch. The cooking times for me were a little off. After 70 minutes it wasn't quite set, so I turned off the oven and propped it open with a wooden spoon. It yielded a little drier cheesecake more similar to the texture of a New York style. It was yummy and my family & friends loved it.

From: Chef #859602

On Sep 17, 2008

This was the first time I've EVER made a cheesecake and it turned out to be very easy. I heard that you're supposed to cook cheesecakes in a hot water bath to stay moist, so I did and it turned out perfectly. I made it to bring to work, but I left it at home because I don't want to share

From: CaliforniaJan

On Dec 2, 2007

This is a fantastic cheesecake. I used low-fat cream cheese and added a little cinnamon to the crust. I also didn't see the need to put foil up the outside of the springform pan, so I didn't and it came out beautifully! Thanks for sharing. Jan

From: willywally5

On Oct 30, 2003

This is very good...really spiced nicely and YUMMY! Next time I will cook for a bit less than instructed (this likely varies by oven) as it was a smidge overdone. Also, I would cut the 1.5 cups of graham crackers down to about 1 or 1.25 cups as this seemed to be just too much crust for an 8" pan. The filling was easy and fabulous tasting! Will definitely be making this one again as it's the best of both the pumpkin pie and cheescake worlds!!! Wonderful!