1. Can I make this Factory Copycat Pumpkin Cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. In fact, letting it sit in the fridge overnight allows the flavors to fully develop and enhances its creamy texture. Just be sure to store it covered in the refrigerator to maintain its freshness.

2. Can I freeze this pumpkin cheesecake?

Absolutely! This Factory Copycat Pumpkin Cheesecake freezes well. After it’s fully cooled, wrap it tightly in plastic wrap and then in foil before freezing. When ready to serve, thaw it in the fridge overnight before serving.

3. How do I avoid cracks in my pumpkin cheesecake?

To prevent cracks, make sure not to overbake your cheesecake. The center should still be a little jiggly when you remove it from the oven. Also, allow it to cool gradually in the oven with the door ajar before refrigerating. Using room temperature ingredients also helps in achieving a smooth batter.

4. Can I make this pumpkin cheesecake gluten-free?

Yes, simply swap out the graham crackers for gluten-free graham crackers or even almond flour. This way, you can enjoy all the creamy goodness of this dessert without any gluten worries.

Factory Copycat Pumpkin Cheesecake – Easy & Delicious

Name: Factory Copycat Pumpkin Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup butter, melted; 3 packages (8 oz each) cream cheese, softened; 1 cup sugar; 1 tsp vanilla extract; 1 can (15 oz) pumpkin puree; 3 large eggs; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves

Description

This Factory Copycat Pumpkin Cheesecake is a decadent fall dessert with a smooth pumpkin filling and a buttery graham cracker crust. It combines warm autumn spices and creamy texture for the perfect seasonal treat.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla extract
1 can (15 oz) pumpkin puree
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press mixture into the bottom of a springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the pumpkin puree, cinnamon, nutmeg, and cloves to the cream cheese mixture, and mix until well combined.
Add eggs one at a time, mixing well after each addition, until smooth.
Pour the pumpkin filling over the cooled crust and spread it evenly.
Bake the cheesecake for 60-70 minutes, until the edges are set but the center still jiggles slightly.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Let the cheesecake cool in the oven with the door slightly open to prevent cracks.
For a gluten-free version, use gluten-free graham cracker crumbs for the crust.
Room temperature ingredients help create a smoother filling.
For extra flavor, top with whipped cream or caramel drizzle before serving.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 350mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg